After several requests and emails describing what I believe is “habichelas guisadas”, I am finally posting the recipe. I hadn’t posted because….well to be honest it didn’t seem interesting to me, but it’s not about me, it’s about you. You see I grew up eating these beans probably close to 3 times a week if not more, but I forget that not everyone has had this and what maybe boring and ordinary to me, can be very interesting and exciting to you. Shame on me! Quoting my friend Susan, “It’s not all about you Meseidy!”
In the US a basic all American meal will consist of something like meat, potatoes and a vegetable like peas or corn. In PR a basic meal will consist of some type of meat, rice and beans, maybe a little salad on the side. I have eaten more rice and beans in my life then I can shake a stick at. These bean are a staple in Puerto Rican cuisine. My father-in-law has to have rice and beans with almost everything.
It is the go to dish for a quick and easy dinner. If I am tired and want to put something together quickly I turn on the rice maker, put these beans on the stove and fry a few eggs and TADA dinner is ready. Obed loves it. If I have some sweet plantains I may fry them up and put them on the side.
You will find these beans in every Puerto Ricanhousehold. Some may be more saucy then others or and a few tweaks here and there but they are basically the same. I do not drain my beans and I do not add water, this makes thick stew like sauce. If you want your beans on the saucier side, drain the beans and add 1/2 a cup of water or chicken broth, you will get the same taste just a different consistency in the sauce. If you like beans you will definitely love these.
Habichuelas Guisadas (Pink Beans in Tomato Sauce)
- 1 Tbs Olive Oil
- 3 Tbs Sofito
- 1/4 – 1/2 cup Diced Ham or Sausage
- 2 whole Bay Leaves
- 8 Spanish Green Olives
- 1/2 8 oz can tomato sauce
- 1 envelope Sazon, Con Culantro y Achoite
- 1 can 15 oz Pink Beans
- 2 small Potatoes, diced
- salt and pepper to taste
Heat 1 Tbs of olive oil, add 3 Tbs of sofito and cook for 5 minutes, add ham saute for 5 minutes, add olives and bayleaf. Add 1 envelop of Sazon con Culantro y Achiote and tomato sauce, stir.
Pour 1 can of undrained pink beans and potatoes. Stir and bring to a boil, turn heat down and let simmer for 15 minutes or until potatoes are tender. Add salt and pepper to taste.
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