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Habichuelas Guisadas (Puerto Rican Stewed Beans)

Pink beans stewed with sofrito, tomato sauce, calabaza and potato, the everyday partner for white rice.

By Wanda Oyola 45 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A bowl of stewed pink beans with cubes of calabaza and potato in tomato sauce, next to white rice.

Arroz con habichuelas is the everyday plate of Puerto Rico, and the habichuelas are where the flavor lives: pink beans simmered with sofrito, sazón and tomato sauce, with soft cubes of calabaza and potato that melt a little and thicken the sauce. Some families add a bit of ham; others keep them meatless.

With canned beans and a jar of homemade sofrito, the Thermomix® TM7™ makes a pot of habichuelas in about 40 minutes. Cooking on reverse at soft speed keeps the beans whole, and the simmering basket on the lid lets the sauce reduce. Spoon them over white rice, with maduros on the side.

Made in the Thermomix® TM7™

Habichuelas Guisadas (Puerto Rican Stewed Beans)

Makes: About 5 cups

  • Prep10 min
  • Cook35 min
  • Total45 min
  • Serves4

Ingredients

To serve

Instructions

  1. Place the oil, sofrito and ham (if using) in the mixing bowl and sauté 5 min/120°C (250°F)/speed 1.
  2. Add the tomato sauce, sazón and oregano and sauté 2 min/120°C (250°F)/speed 1.
  3. Add the beans with their liquid, the calabaza, potato and water. Place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 25 min/100°C (212°F)/reverse/speed soft.
  4. Check that the potato and calabaza are tender. For a thicker sauce, press a few pieces of calabaza against the side of the bowl with the spatula and cook 5 min/100°C (212°F)/reverse/speed soft more.
  5. Stir in the culantro, taste and add the salt only if needed. Serve over white rice.

Tips

  • Canned beans and ham vary a lot in salt, so taste before adding any.
  • Red kidney beans, pinto beans or white beans (habichuelas blancas) work the same way.
  • Like olives in your beans? Add 2 tbsp alcaparrado with the beans in step 3.
  • Keeps 5 days in the fridge and 3 months in the freezer. The sauce thickens overnight; loosen it with a splash of water.

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