Ingredients for Puerto Rican Stewed Beans Habichuelas Guisadas
- Kidney Beans
- 1 (15-ounce) can tomato sauce
- Sofrito Sauce
- 2 tablespoons olive oil
- Sazon Goya
- 1 1/2 cups water or low-sodium chicken broth
- Ham
- Green Olives
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How to Make Puerto Rican Stewed Beans Habichuelas Guisadas
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add 1 cup of sofrito and cook for 1 minute, stirring frequently, until fragrant.
- Add 1/2 cup of green olives (pimiento-stuffed are recommended), 2 (15-ounce) cans of red kidney beans (rinsed and drained), 1 packet of sazón seasoning (complete with achiote), and 1 (15-ounce) can of tomato sauce. Cook for 1 minute, stirring to combine.
- Pour in 1 1/2 cups of water or low-sodium chicken broth. Bring to a gentle simmer.
- Reduce heat to medium-low and cook for 20-25 minutes, or until the beans are tender and the sauce has slightly thickened. Stir occasionally to prevent sticking.
- Serve hot over yellow or white rice. Garnish with fresh cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
12g
Fat
1g
Carbs
5g