Habichuelas Guisadas

Habichuelas Guisadas

46
FIVEBRIGS 104

"A perfect side dish for Carne Guisada. These are the Puerto Rican version of beans."

Ingredients 20 m {{adjustedServings}} servings 170 cals

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Nutrition

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  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 580 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  • Ready In

  1. Heat oil in a saucepan over low heat. Add tomato sauce, sofrito, sazon, and pepper. Cook, stirring for about 3 minutes. Stir in beans, water, and salt. Increase heat to medium, and cook for 15 minutes, or until sauce has thickened.
Tips & Tricks
All about Green Beans

Thick or thin, whole or French cut, raw or cooked, green beans are the best side.

Pan-Fried Butter Beans

See how to make a flavorful, super-easy side for roasted meats.

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Reviews 46

  1. 57 Ratings

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CQ
11/9/2010

Having been given our family traditional PR recipes, I always switch this up a bit...First after oil in skillet, brown tiny bits of ham or Canadian bacon or pork til just cracklin'....Sprinkle wih some Adobo seasoning...Then add bits of diced onion, tiny bits of potatoes, and then turn down heat some and add 1 or 2 ( I add 2 ) pkts Sazon....combine..then add a good 1 or 2 tbls Sofrito. Combine. Add 1 or 2 cans Goya tomate sauce. Finally add the pink beans. Combine. Cover and let all flavours marry. Simmer on low...Uncover when want to serve and cook liquid down ( only if too much ) but leave enough for it to have a creamy and not dry consistency. Now THESE are true PR beans! :)

FAITH16
2/28/2005

Again this was a great recipe. I used canned and drained kidney beans, omitted the salt, used unsalted tomato sauce and added Adobo to taste. It was awsome. I've used the canned and drained pinto beans before and it was without-a-doubt-delicious! The longer it cooks the more the flavors infuse into the beans, just make sure it doesn't burn. If you want thicker broth, try using the water the beans come in, instead draining it. Or use 1/2 water, 1/2 the bean water. MMMM!

SMEGS1018
11/14/2005

this recipe is good but I did make a few small changes. I quickly diced a small potato and plantain - you can get this at a Spanish food store and even some regular grocery stores - and sauteed them for a few minutes and added that to the rest of the mixture. The starch helped thicken the bean sauce up. I also spiced it up with some fresh cilantro and Adobo. Added juice from can of beans as suggested and let it simmer for about half an hour. mmmm. came out delicious.