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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Habichuelas are traditionally kidney beans, not pinto beans. And I always do my own sofrito;...