Recipe by FIVEBRIGS
"A perfect side dish for Carne Guisada. These are the Puerto Rican version of beans."
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1 (.18 ounce) packet
cooked pinto beans, drained
1 1/2 cups
salt to taste
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!
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! :)
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.
Habichuelas are traditionally kidney beans, not pinto beans. And I always do my own sofrito; onions, garlic, cilantro, culantro, cubaneli peppers, salted pork, and sweet peppers. Sautee that in olive oil, then put cans of big KIDNEY beans, liquid and all, half a can of tomatoe sauce and cover with water. Add some cumin and some oregano and you cook it for a loooong time, at least a couple of hours. A guiso always tastes better the longer you cook it. Then if you let it cool and reheat the next day it's even better! Don't forget to season with some salt and put in like a t sugar to cut off the acidity of the tomatoe sauce. Some people like it with a bit of potatoes (I don't) some people like some green olives (I do). And then you are done. NOW you got some puertorrican habichuelas!!!! Oh yeah baby!!!!
This tasted just like the make it on the island! I just added some green olives and cut up slices of bacon and chunks of ham! Everyone LOVED IT!
THanks for a great recipe!
I cooked these all day on the stovetop over med-low adding water as needed... these were awesome. Oh My Goodness! The flavor of these were Mmmmmmmm Mmmmmmmmm Goooood. I made the sofrito recipe shared by fivebrigs to make these beans. This is my new favorite bean recipe!
This recipe makes nice flavorful beans. My famlily recipes are very similar to this one. I add a little more sofito and some chopped alcaparrado. Alcaparrado is a mixture of green olives stuffed with pimentos and capers. My family puts green olives in everthing! This is such a classic dish, it goes with everything. My husband and I put some in a bowl, place a fried egg on top and dip plantian pieces in it for breakfast and dinner a couple times a week!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 47
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