HABICHUELAS GUISADAS (PUERTO RICAN STEWED BEANS)
These beans are a Puerto Rican staple, and an essential side dish for rice.
Provided by Delish D'Lites
Categories Side Dish
Time 45m
Number Of Ingredients 14
Steps:
- In a medium sized sauce pan, heat the olive oil over medium heat. Add the chopped ham and saute for 2-3 minutes, until it starts to caramelize.
- Add the sofrito and Sazon seasoning. Saute for 2 minutes, until fragrant.
- Add the tomato sauce, oregano, bay leaves, and cumin. Saute for 1 minute.
- Add the chicken stock, beans (with their liquid), chopped potato, pumpkin or carrot, olives, and chopped cilantro. Cover and bring the mixture to a boil.
- Once the mixture comes to a boil, reduce to a simmer and cook for 30-40 minutes, stirring occasionally. Allow the flavors to meld, the beans to become really tender, and the pumpkin/carrots to cook. The mixture should be very creamy and not soupy.
- Check for seasoning, and add Adobo or salt if needed.
- Serve over white or yellow rice, with an extra sprinkle of cilantro, if desired.
PUERTO RICAN STEWED BEANS ( HABICHUELAS GUISADAS)
Make and share this Puerto Rican Stewed Beans ( Habichuelas Guisadas) recipe from Food.com.
Provided by TheBostonBean
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Add olive oil and add sofrito heat through for 1 minute.
- Add olives, beans, Sazon packet, tomato sauce and cook for 1 minute.
- Add water.
- Cook for 20-25 minutes at medium heat, you want bean stew to thicken slightly.
- Serve with yellow or white rice.
PUERTO RICAN BEANS (HABICHUELAS GUISADAS)
These beans are so good. I've been experimenting with them for a long time and finally got them to taste like I remember growing up. *Note: You can use red kidney beans or pink beans if you don't like the roman beans. Additional Note: This is not a weeknight after work dish. It's time consuming but worth it. Tastes much better than canned beans.
Provided by Joanne
Categories Grains
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Soak beans in enough water to cover overnight.
- Empty Beans into colander and wash with cold water. Discard any split/broken beans or beans that look odd in color and/or size.
- Place beans in large pot with cold water (add enough cold water to cover beans by about 3 inches).
- Cook beans on high heat until they come up to a boil.
- Reduce heat to Medium and partially cover with lid. Cook beans for 45 minutes to 1 hour or until beans start to soften stirring occasionally, and adding water as needed (some water will evaporate during cooking). Remember to always have beans covered with at about 3 inches of water.
- Meanwhile, heat a saute pan on medium/low heat. Add olive oil, Sofrito (if using), or the substituted ingredients.
- Saute for 3 minutes, then add tomato paste, Goya sazon, Chicken bouillon cubes, oregano, cumin, black pepper and Olives. Continue to cook for another 2 minutes. Remove from heat, set aside.
- After beans have cooked for about and hour, add the chopped Calabaza or potato (optional) and sofrito with the seasonings to the beans. Mix well, add more water if needed. Cook for additional 1/2 hour on medium heat partially covered, then 1/2 hour on medium heat uncovered stirring occasionally.
- When beans are done, garnish with 1/4 cup chopped cilantro.
Nutrition Facts : Calories 109.1, Fat 9.5, SaturatedFat 1.4, Cholesterol 0.3, Sodium 523.4, Carbohydrate 5.8, Fiber 1.4, Sugar 2.5, Protein 1.4
PUERTO RICAN RED BEANS AND RICE
When we lived in Puerto Rico, this was a favorite meal. We're back in the States now, but when I make Red Beans and Rice it transports me back to La Isla Del Encanto! It can be eaten as a meal itself or with a simple salad.
Provided by truebrit
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Over medium heat, heat oil in a large saucepan.
- Add ham, chorizo, onion and green pepper, garlic and cumin.
- Sauté until vegetables are tender.
- Add beans, tomato sauce and Tabasco sauce.
- Simmer for 5 minutes.
- Add in remaining ingredients and 4 cups water.
- Bring to boil.
- Reduce heat, cover and simmer until rice is tender.
HABICHUELAS GUISADAS
These are my TOP SECRET STEWED BEANS.... My Puerto Rican friends can't get enough of these, even though I'm Irish! My husband is from P.R., so I really had no choice but to learn how to make this recipe! I serve this with white or yellow rice, and most of the time some roasted chicken. Enjoy, and feel free to leave a review!
Provided by javagirl81
Categories Stew
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Wash, peel and cut all of the vegetables into 2 inch pieces.
- Boil them all in a large pot of salted water for 15 minutes over medium heat, or until slightly tender.Drain, and set aside.
- In another large pot, heat achiote oil over medium heat. Add the ham, and cook for four minutes.
- Add the sofrito, the onion, and the pepper and cook for three minutes.
- Add the sauce, beans, water and the seasonings. Stir well.
- After six minutes, add the yucca and the potatoes.
- Now comes the fun part -- Take the cooled platanos, and mash them in a bowl with 1/4 - 1/2 Tsp of salt add about 1 Tbls. of water, and mash until they are almost free of any lumps. Take a small amount of the mixture, and form a ball about the size of a walnut. Continue with the rest of the mixture, and then add all of the balls to the pot of beans.Mix gently, as to not break any.
- Cover the pot and lower the heat to low. You can simmer them for UP TO two hours, very slowly, and stir them every twenty minutes or so, or they will stick to the bottom. Or you can put them in a 325 degree oven for 1 1/2 hours. I like to use the oven, because you don't have to stir the pot during cooking.
Nutrition Facts : Calories 408.4, Fat 1.9, SaturatedFat 0.6, Cholesterol 6.1, Sodium 724, Carbohydrate 83.1, Fiber 12.5, Sugar 13, Protein 19.2
PUERTO RICAN BEANS AND RICE(HABICHUELAS ROSADAS)
A meatless Puerto Rican dinner, this is full of flavor!!! From Country Living magazine. Add meat, if you like.
Provided by Sharon123
Categories Long Grain Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Prepare Cooked White Rice: In a heavy 4-quart saucepan or Dutch oven, heat 3 cups water, 1/4 cup olive oil, and salt to boiling over high heat.
- Reduce heat to medium; add 2 cups rice and cook uncovered until rice appears to be dry-10 to 15 minutes.
- Using a fork, bring rice on the bottom to the top, but do not mix.
- Reduce heat to low; cook 10 minutes.
- Turn rice over again and cook 10 minutes longer.
- Cover rice and keep warm until ready to serve.
- This rice dish is somewhat crunchy in texture.
- Beans: In a 1-quart saucepan, heat water and squash to boiling over high heat.
- Reduce heat to low, cover, and cook until tender-10 to 15 minutes.
- Drain squash, reserving 1 1/2 cups cooking liquid in a measuring cup.
- Add annatto seeds to cooking liquid and set aside 5 minutes.
- In 4-quart saucepan, heat olive oil over medium heat.
- Add onion, green pepper, garlic, chile pepper, and cilantro; saute mixture, or sofrito, 5 minutes.
- Strain liquid from annatto into sofrito, discarding seeds.
- Add tomato sauce and squash.
- Reduce heat to low and cook, stirring occasionally, until sauce is thickened-about 20 minutes.
- Stir undrained beans, salt, and oregano into mixture and cook until beans are warmed through and sauce has thickened again-about 15 minutes.
- To serve, spoon bean mixture over Cooked White Rice on serving plate.
- Enjoy!
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