Easy Puerto Rican Beans (Habichuelas Guisadas)

These Puerto Rican-style beans—Habichuelas Guisadas—are simmered in tomato sauce with bell peppers, onions, garlic, and plenty of flavor from sofrito and spices. They’re hearty, comforting, and very easy to make.

This is part of my Forks in the Road: Recipes From Across America series, where week by week, I’ll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.

I grew up eating a lot of rice and beans. Like, we’re talking several times a week. And in our busy household, no one had the time or energy to soak dry beans overnight. My mom always used canned.

Now don’t get me wrong—I love the texture of beans that have been soaked, brined, and simmered low and slow until they’re perfectly tender and deeply flavored. But let’s be honest, that kind of slow cooking is a weekend project. These are what we call weeknight beans.

This quick and easy take on Puerto Rican-style stewed beans gets its rich, tomatoey base from tomato paste, sofrito, sazón, and tomato sauce. My version uses canned beans to cut the cook time down to just over half an hour without skimping on flavor.

Pro Tip: Don’t underestimate canned beans! They’re a weeknight lifesaver—affordable, convenient, and full of potential. With a solid base of sofrito, tomato paste, and the right seasonings, they can taste like they’ve been simmering all day.

Why You’ll Love This Recipe

• Pantry-friendly – Canned beans, tomato paste, and seasonings you may already have on hand

• One-pot – Easy cleanup and quick cooking

• Customizable – Use red kidney beans or pintos, toss in potatoes or squash, make it spicy or keep it mild

• Great over rice – Or wrap it up with avocado for something a little different

• Perfect for prepping ahead – The flavor gets even better the next day

Let’s Gather Up the Ingredients

Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.

• Pinto beans- I usually use canned for ease, but dry beans work too if you have time to soak and simmer.

• Olive oil- For sautéing the aromatics.

• Homemade sofrito- This is where the flavor magic happens. I keep a stash in the freezer and just pop out a cube or two when I need it. You can also use store-bought with Achiote (Badia or Goya)

• Tomato paste- Rich and savory—simmered with the sofrito to build depth.

• Bell pepper- Adds a mild sweetness and just the right bite.

• Onion and garlic- For that base layer of flavor.

• Tomato sauce- Helps create that thick, savory broth that clings to the rice.

• Goya seasonings- Sazón and Adobo. I also add cumin, bay leaf, oregano, and of course, salt and pepper.

• Cilantro– Fresh cilantro adds freshness and a bright green color to an otherwise drab dish.

• Potatoes (optional)-A traditional way to bulk up the beans—great when you want a meatless main dish.

Tips for success: Don’t rinse or drain the beans. The liquid from the can helps create that thick, rich texture you’d normally get from simmering dried beans for hours.

How to Make these Puerto Rican Beans

Start by heating a little oil in a medium saucepan over medium heat. Add the sofrito and tomato paste and let them cook together for a few minutes until the tomato paste darkens slightly and everything smells rich and toasty.

Next, stir in the chopped onions, garlic, and bell pepper. Cook until they’ve softened and started to melt into the mixture.

Pour in your tomato sauce and stir it all together. Then add the beans, chicken broth, and any extras like diced potato or calabaza. Season with Sazón and Adobo. I also add cumin, bay leaf, oregano, and of course, salt and pepper.

Let everything simmer gently until the sauce thickens and the veggies are tender.

Serving Suggestions

Serve over hot white rice, or alongside Puerto Rican Picadillo, Smoked Chicken, or Shrimp Fajitas. Use them as a filling for wraps or bowls with avocado and hot sauce. With tostones for dipping, or just as-is, warm and cozy in a bowl.

Make-Ahead and Leftovers

These beans hold up really well in the fridge and get even better after a night of rest. Store them in an airtight container and reheat with a splash of water if needed.

They freeze beautifully, too. I let them cool completely and pack them into small freezer bags or containers for an easy heat-and-eat meal down the road.

Frequently Asked Questions

Can I use dry beans instead of canned?
Yes! Just soak them overnight and cook them until tender before starting the recipe. You’ll need about 1 ½ cups cooked beans to replace one can.

What’s a good substitute for sofrito?
There’s really no perfect substitute, but you can blend up some onion, garlic, cilantro, and bell pepper with olive oil in a pinch. It’s not the same, but it’ll get you close.

Can I make this spicier?
Definitely. Add a pinch of crushed red pepper, diced jalapeño, or a splash of hot sauce to taste.

What kind of beans should I use?
Red kidney beans and pinto beans are the most common for this recipe, but pink beans also work well. Just stick with a firmer bean that holds its shape.

What does the tomato paste do?
It adds a deep, concentrated flavor and makes the broth richer. Cooking it down with the sofrito really wakes it up.

More Recipes from Forks in the Road

If you are enjoying my Forks in the Road series, check out more of the classic recipes I have adapted from around the United States.

Final Thoughts

This is one of those recipes that reminds me where I’m from, no matter where we’re parked. It’s simple, comforting, and endlessly adaptable. Whether you’re feeding a crowd or just the two of you, a pot of Puerto Rican beans and a scoop of rice is always a good idea.

DID YOU MAKE THIS RECIPE?

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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!

Simple recipes, small adventures, and stories from the road.