Puerto Rican Rice and Beans (Habichuelas Guisadas)

Puerto Rican Rice and Beans (Habichuelas Guisadas)

4 servings
Puerto Rican Beans simmered in a flavorful broth of sofrito and tomato.

Ingredients

  • 1 tablespoon oil
  • 2 heaping tablespoons sofrito
  • 8 ounces tomato sauce
  • 2 cans kidney

    red or pink beans, drained and rinsed, 15-16 ounces

  • 1 1/2 cups water

    12 ounces

  • 1 packet Sazón with Coriander and Annatto

    Culantro and Achiote

  • 1 packet ham flavor

    I use Goya Jamón

  • 1 teaspoon adobo

    I use Goya

  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • Ground black pepper
    to taste
  • 2 tablespoons Manzanilla or Spanish pimento-stuffed olives
  • 1/2 pound potatoes

    peeled and diced into large chunks

  • Cooked white rice

    for serving

Directions

  1. 1

    In a medium caldero, sauté sofrito in oil 2-3 minutes over medium heat.

  2. 2

    Add tomato sauce, beans, water, sazón and ham packet. Season with pepper, adobo, garlic powder, oregano and stir. Taste and adjust spices according to your liking. Broth should be slightly salty since the potatoes will absorb much of the flavor.

  3. 3

    Add potatoes and olives and bring to a boil. Reduce heat to low and simmer until potatoes are cooked through, about 30 minutes or so, depending on their size. Serve over hot rice.

Puerto Rican Rice and Beans (Habichuelas Guisadas)

Puerto Rican Rice and Beans (Habichuelas Guisadas)

4.6(521)40 min4 servings

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Based on 521 ratings

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4.6(521 reviews)
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