Habichuelas Guisadas Recipe

How to Make Habichuelas Guisadas

1. Rinse 1 pound of dried pink beans thoroughly under cold water.
2. In a large pot or Dutch oven, combine the rinsed beans with 8 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the beans are tender but not mushy.
3. While the beans are simmering, prepare the sofrito. In a food processor or blender, combine 1/2 cup chopped onions, 1/2 cup chopped green bell peppers, 1/4 cup chopped red bell peppers, 4 cloves garlic, 1/2 teaspoon oregano, 1/4 teaspoon cumin, and 1/4 teaspoon adobo. Blend until smooth.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1/2 cup of chopped sofrito and cook for about 5 minutes, until fragrant.
5. Add 1 teaspoon of salt, 1/2 teaspoon black pepper, and 1/4 teaspoon of ground achiote (annatto) to the skillet. Stir in and cook for 1 minute.
6. Drain the simmered beans, reserving about 2 cups of the cooking liquid. Add the beans to the skillet with the sofrito mixture.
7. Stir in 1 (14.5 ounce) can of diced tomatoes (undrained), 1/2 cup of chopped cilantro, and 1/4 cup of sofrito. Add enough reserved bean liquid to achieve your desired consistency.
8. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or until the flavors have melded and the sauce has thickened. Stir occasionally.
9. Taste and adjust seasonings as needed. Serve hot with white rice or yellow rice, and alongside roasted chicken for a complete meal.