Habichuelas Guisadas

The recipe is basic but it’s the platform to making a delicious and savory pot of beans. My grandma sometimes depending on the type used to put ham or salchichón but the ingredient that made it savory was the pumpkin instead of potatoes and the pig’s feet (Patitas de cerdo) I never appreciated everything she made just for me since I would travel to PR twice a year I was the only male grandson and chubby at that! But I do have one recipe of hers that mom gave me I loved it the name is Crackling Chicken (Chicharon de Pollo) I would like to put it up if I can in her memory! She was the greatest cook and loved cooking for me!

Great flavor, I added lime juice to my pot and topped with cilantro.

Habichuelas Guisadas by Fivebrigs. Use a lot less water next time.

5.26.20 … https://www.allrecipes.com/recipe/52489/habichuelas-guisadas/ … Surprisingly good. Surprisingly because sooo easy. Even better the next day. Mine didn’t thicken. That cup & half water maybe should be considerably less. It’s the type of bean side that you want a sauce/liquid, but not as much as it had. Thanks, SQ!

I added potatoes and a variety of seasonings to taste. I also added sugar to kill off some of the acidity in the sauce.

I added a few swigs of green hot sauce, large chopped garlic clove and a small onion before I put in the beans and water. So simple, savory and delish!

Absolutely amazing. It’s worth doubling.

Very easy and tasty recipe. I added some fresh jalapeño from my garden and used the whole 8 ounce can of tomato sauce.

If it’s the first time you’re preparing Puertorican style beans, please don’t be confused with all the small changes people suggest here and there. Everyone in the Island has different ways of cooking their beans. The most important thing is the SOFRITO! Sofrito is the base of most of our food. Red kidney beans and pink beans are the most traditional ones used in our cuisine, but you can also use pinto beans, white beans, etc . Whether you use canned or dried beans, you choose. I’m old school, so I use dried beans although it takes wya longer to make. Cooking our style of beans includes some tomato sauce (you can also use tomato paste instead of sauce) and/or sazón. The amount of tomato sauce and sazón will depend on how much you like the tomato flavor and how “red” you want the beans. There’s nothing wrong if you prepare it with olive, canola, vegetable or corn oil… it’s your preference. Some people add olives, cumin, or bay leaves, again, personal preference! Also, many Puertoricans add either adobo seasoning or chicken bullion to their beans (caution with this if you’re on a salt-restricted diet). Finally, the use of diced potatoes or “calabaza” (our type of pumpkin) is typically added when preparing beans…. but you don’t have to add if you don’t like.

If you make a true puertorican sofrito, no need to add the sazon. I make my own with cubanelli peppers, red pepper, culantro, cilantro, onion, garlic and ajies dulces. Stir fry for 3 minutes and add half cup of low sodium tomato sauce. I Add one can of beans in its water and 1 can of water. Can also add cubes of calabaza. Salt to taste but not necessary with all the sodium from the can. Let it simmer in med-low until flavors blend. If you make the sofrito ahead, it makes it much easier.

This was really good! Just like my grandma makes it. Only thing i did was add potatoes. #YUMMY

I made this after traveling to Puerto Rico 2 weeks ago. I used the homemade Sofrito Recipe from the site and froze portions into ice cube trays. It was a hit with my guests that I had invited for dinner. I can’t eat rice and these beans tasted perfect without it.

Too much pepper for my liking. If I make it again I’m going to leave out the pepper. Maybe add jamón de cocinar and calabaza too. The flavor wasn’t to bad though. I think I am still going to keep looking for other recepies for habichuelas guisadas. (PS. I’m Dominican, Puerto Rican, and Cuban so don’t tell me I don’t know what I’m talking about.)

Added more tomato sauce, homemade sofrito, recaito and sazon accent

Excelent recipe!! Tastes just like home!

10.15.16 I used homemade sofrito and Spanish tomato sauce for a little additional spiciness. One comment: I don’t think you need 1-1/2 cups of water for this recipe. The pinto beans already are cooked, and it took forever for that amount of water to cook down. Next time, I’ll add 1/2 cup of water and allow about 15 minutes for the flavors to meld and the sauce to thicken. Served with picadillo and yellow rice.

Next time I’ll use a little less water. I let it simmer longer than the recipe suggested so it thickened up nicely. The flavor was fantastic! I’ve already shared the recipe with my daughter & will definitely make this frequently.

Great stuff. Not quite like the way my mother or aunts made it, but that’s fine: beans should be different to match the chefs’ preferences. I fried some onion and bell pepper in a teaspoon of bacon fat until they were nice and brown, and added some homemade sofrito, red pepper flakes, adobo, and sazon seasoning to taste. Delicious!

I have made this recipe several times, with no alterations and with some minor alterations (depending on what I have on hand). I usually make my own dried sazon seasoning mix (less salt content than the packets), low-sodium/no salt tomato, and sofrito (from this site by fivebrigs). I find it much easier to add more salt as needed/to taste. Also, substituting kidney for the pinto beans works just as well. End result is always delicious!

I am Dominican and I needed to know how to make this dish. The best I could do was to use this recipe, its taste is just what I was looking for! It has the authentic flavor of habichuelas guisadas. My husband loved it!!!!

Tasted just like my grandma’s! I added some bacon and cilantro as garnish on top, but that’s not necessary! So good.