Puerto Rican Beans
These Puerto Rican-style stewed beans (habichuelas guisadas) are simmered with sofrito, tomato paste, and seasonings for a rich, savory dish that's ready in about 30 minutes. Made with canned beans for convenience, they’re perfect served over white rice for a quick and satisfying meal.
Ingredients
- 1 tablespoon olive oil or achiote oil
- 3 tablespoons sofrito
- 3 tablespoons tomato paste
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped any color
- 1 packet sazon seasoning
- 1 teaspoon adobo seasoning
- 2 dried bay leaves
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 8-ounce can tomato sauce
- 2 cans pinto beans (DO NOT DRAIN)
- ½ cup chicken broth
- cilantro
- salt and pepper to taste I usually use about ½ teaspoon of each
Instructions
- Start by heating the 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.1 tbs oil, 3 tbs sofrito, 2 tbs tomato paste
- Next, stir in the chopped onions, garlic, and bell pepper. Cook until they’ve softened and started to melt into the mixture.1 small onion 2 garlic cloves, 1 bell pepper
- 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, Adobo, cumin, bay leaf, oregano, and of course, salt and pepper.8-oz can tomato sauce, 2 cans pinto beans, ½ cup chicken broth, 1 packet sazon, 1 teaspoon adobo, 1 teaspoon cumin, 2 bay leaves, 1 teaspoon oregano, salt and pepper to taste
- Let everything simmer gently for about 30 minutes or until the sauce thickens and the veggies are tender.
Notes
Puerto Rican-Style Stewed Beans (For Two)
Ingredients
- 1½ teaspoons olive oil or achiote oil
- 1½ tablespoons sofrito
- 1½ tablespoons tomato paste
- ¼ small onion, finely chopped
- 1 clove garlic, minced
- ½ bell pepper, chopped (any color)
- 1 packet Sazón seasoning
- 1 teaspoon Adobo seasoning
- 1 dried bay leaf
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 4 ounces (½ cup) tomato sauce
- 1 can (15 oz) pinto beans – do not drain
- ¼ cup chicken broth
- Fresh cilantro, for garnish (optional)
Instructions
- In a medium saucepan, heat the oil over medium heat. Add the sofrito and tomato paste. Cook for 2–3 minutes, stirring often, until the tomato paste darkens slightly and the mixture becomes fragrant.
- Stir in the chopped onion, garlic, and bell pepper. Cook for another 3–4 minutes, until softened.
- Add the tomato sauce, pinto beans (with their liquid), and chicken broth. Stir in Sazón, Adobo, cumin, oregano, bay leaf, salt, and pepper.
- Bring the mixture to a gentle simmer. Let it cook uncovered for about 25–30 minutes, or until the sauce thickens slightly and flavors come together. Stir occasionally and mash a few beans with the back of a spoon if you like a thicker consistency.
- Taste and adjust seasoning as needed. Remove bay leaf before serving. Garnish with chopped cilantro if desired.