Reviewed: Feb. 22, 2013

I love this recipe! My 'adoptive' Puerto Rican family made this all the time. Sometimes with variations using potatoes/chicken/vienna sausage. I'm not a big meat fan but I love the potato version. They made their own sofrito too, and froze them in ice cube trays. Oh and I'd like to add that I accidentally clicked the 'thumbs up' tab on Tata's review. I do not agree with her review at all.

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Reviewer:

BattleMom

Cooking Level: Beginning

Reviewed: Nov. 7, 2012

Very different, I loved this! Served it with chicken. I will make this again. Thanks!

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Reviewer:

Living In: Minneapolis, Minnesota, USA

Reviewed: Sep. 17, 2012

Being Puerto Rican, I thought that this was a good and easy to follow recipe :) goes well with tostones (green plantains) and aguacate (avocado) and a meat dish.

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Reviewer:

Jessethy

Reviewed: Sep. 7, 2012

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!!!!

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Reviewer:

YARI5

Cooking Level: Expert

Home Town: Hato Rey, San Juan, Puerto Rico

Living In: Savannah, Georgia, USA

Reviewed: Jan. 30, 2012

I loved eating this when "mami" cooked it. I have made different versions, such as adding potatoes, or ham, or when my meat freezer is empty, I use Spam. Love it every time.

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Reviewer:

ChicaInBlue

Cooking Level: Expert

Reviewed: Aug. 13, 2011

Love it. I use canned pinto beans and do not drain. I also add a pinch of Adobo seasoning.

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Reviewer:

BMARIN

Cooking Level: Intermediate

Reviewed: Jan. 17, 2011

yummmyy love this stuff over white rice, to make it thicker i chop up cubes of some buttercup squash and cook it till it thickens, also i use cilantro and some olives and peppers too! =) (the squash when it cooks makes it thicken, kind of like when you cook potatos in a stew)

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Reviewer:

sugaxolips

Reviewed: Dec. 24, 2010

These beans are delicious and so easy to make!

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Reviewer:

mayasmomma

Reviewed: Nov. 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! :)

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