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Puerto Rico
Puerto Rican Stewed Beans
Habichuelas Guisadas
Pink beans stewed with sofrito, ham and soft chunks of pumpkin. Ladle them over white rice next to fried fish and you have a proper Puerto Rican lunch.
- Prep 10 min
- Cook 30 min
- Serves 6
- Level Easy
You need
- 2 cans (15 oz) pink or red beans, with their liquid
- 2 tbsp olive oil
- 2 oz (60 g) diced ham (optional)
- ¼ cup sofrito (recaito)
- ¼ cup tomato sauce
- 1 packet sazón with achiote (or ½ tsp ground annatto)
- 1 cup calabaza or butternut squash, in ¾-inch (2 cm) cubes
- 1½ cups water
- 8 green olives (optional)
- Salt and pepper to taste
How to make it
- Fry the base. Heat the oil in a pot over medium heat. Fry the ham 2 minutes, then add the sofrito and cook 3 minutes.
- Add the rest. Stir in the tomato sauce and sazón, then the beans with their liquid, the squash, water and olives.
- Simmer. Simmer uncovered for 20–25 minutes until the squash is very soft and the sauce thickens.
- Thicken. Mash a few pieces of squash against the pot to thicken the broth. Season with salt and pepper and serve over white rice.