Spanish Style Stewed Beans Recipe
a.k.a Habichuelas Guisadas.
Today on Kenya’s Kitchen88 food blog, I will be showing you how to make my twist on Spanish style stewed beans. This recipe is also known as Habichuelas Guisadas- and these beans are the most flavorful dish ever! I love to experiment and cook foods of various cultures. Food is the way to my heart.
The beans are simmered in a sofrito and tomato-based broth. For this recipe I used potatoes, but you can switch out the potatoes for calabaza or butternut squash. If you want to make this recipe from scratch, just omit the canned beans and use dry beans. Allow the dry beans to soak overnight. When it comes to the sofrito, if you want the easy route- there is nothing wrong with buying premade or jarred sofrito. Kenya’s Kitchen88 is all about making things easy and simple for you, especially when it comes to my recipes. You can use pink, red, or kidney beans. – Like I always say, “Use whatever you have in your pantry”. It’s all about making things simple and using the easiest method for you.
These stewed beans are a staple in my household. You can pair these beans with pan seared or fried pork chops and buttered rice. you can use any meat of your choice really, but I love to pair these beans with rice, sliced avocado, and my fried pork chops recipe- which is listed on my blog as well. Serve these delicious beans over rice and make them a meal on their own. This recipe can’t be beat, and I promise- you will love these stewed beans. They are that delicious and well-seasoned to give you that amazing flavor.
Spanish Style Stewed Beans Recipe (Habichuelas Guisadas)
Ingredients
- 1 can Pink or Red beans (15.5oz can)
- ½ packet Sazon
- ½ tsp Roasted Garlic & Herb Seasoning (Alternative: Garlic Powder)
- ½ tsp Onion powder
- ¼ tsp Adobo
- ½ tsp Cumin
- ¼ tsp Oregano
- ½ to 1 Tbsp Sofrito
- 2 cloves Garlic
- ½ cup Onion (chopped)
- ½ cup Bell pepper (chopped)
- 1 can Tomato sauce (8oz)
- 1/8 cup Spanish olives
- 1 or 2 Potatoes (peeled and chopped into smaller pieces) (Substitute: Butternut Squash)
- Olive oil
- 1 ½ to 2 Cups Water
Instructions
- On medium high heat in a pot, add a small drizzle of olive oil
- Once the oil becomes hot, add the onions & bell peppers and sauté for 2 minutes.
- Next, add the fresh garlic and sauté for 1 minute or until it becomes fragrant.
- Add the beans (make sure to drain the liquid from the can before adding to the pot)
- Add the dry spices or seasonings to the pot and mix everything together.
- Add the tomato sauce, sofrito, and Spanish olives. Stir until everything is well combined.
- Add the water and allow the liquid to come to a boil.
- Clean, peel, and chop up the potatoes into smaller pieces. Then, add the potatoes to the pot.
- Stir the potatoes into the pot, then place a lid onto the pot.
- Allow the beans to simmer for 15 to 20 minutes, or until the potatoes are tender. (To check the tenderness of the potatoes, pierce with a fork)
- Once the potatoes are soft and tender, turn the stove off.
- Allow the beans to rest for a few minutes
- Serve with warm buttered rice and your meat of choice. Enjoy!
