Habichuelas Guisadas

A classic Puerto Rican dish that brings the comforting flavors of home, with tender beans cooked in a rich, aromatic sofrito and herbs.

By @plantbasedrd

Original recipe source

Cook time: 90 minutes

Servings: 4

Ingredients

• 1 lb dry pinto beans
• 0 water to cover beans
• 0 water fresh, to cover beans
• 1 yellow onion halved
• 4 cloves garlic
• 1 whole bay leaf
• 2 tsp kosher salt
• 8 cloves garlic
• 0.5 green bell pepper roughly chopped
• 1 scallion roughly chopped
• 0.5 cup cilantro
• 0.25 cup red onion diced
• 1 tbsp apple cider vinegar
• 0.5 vegetable bouillon cube or 1/2 tsp better than bouillon vegetable base
• 0.5 tsp sazón
• 1 lime juice of one
• 0 salt to taste
• 2 tbsp avocado oil
• 0.5 red onion diced
• 1 jalapeño optional, diced
• 0 salt to taste
• 1 tbsp tomato paste
• 3.5 tbsp sofrito
• 0 beans cooked
• 4 cups cooking liquid from beans
• 1 cup kabocha squash cubed, or Yukon gold potatoes
• 1 tsp adobo seasoning
• 3 sprigs cilantro
• 2 cups water

Instructions

1. Place your dry beans in a large bowl and cover them with water by 2 inches. Allow the beans to soak overnight.
2. Drain and rinse your beans then place in a large pot with fresh water to cover them by 2 inches. Add the onion halves, garlic cloves, and bay leaf then bring the pot to a low boil. Partially cover with a lid and cook for 30 mins.
3. Skim off any noticeable foam floating on the top then add about 2 tsp kosher salt. Add additional water as needed. Partially cover and cook for another 30-40 mins, stirring occasionally. Remove from heat and discard the onions and bay leaf.
4. Make the sofrito. Add the garlic, pepper, scallion, cilantro, onion, vinegar, bouillon, sazón, lime, and a generous pinch of salt to a blender cup and pulse until evenly minced.
5. Place a large pot over medium low heat and add the oil. Once hot, add the onion, jalapeño, and a generous pinch of salt and sauté until softened. Add the tomato paste and sauté in the oil for 2-3 minutes to deepen the color. Pour in the sofrito and continue sautéing for 2-3 minutes until fragrant.
6. Transfer the beans and 4 cups of the cooking liquid to the pot. Add the squash, adobo, and cilantro and 2 cups of water. Stir to combine then bring everything to simmer then partially cover with a lid and cook for 20 minutes until the squash has softened.
7. If you want a thicker consistency, use the back of your cooking spoon to lightly mash some of the beans. Stir well then remove from heat and serve as desired.