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Kenya Walker

Spanish Style Stewed Beans Recipe (Habichuelas Guisadas)

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.
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Course: Main Course, Side Dish
Cuisine: Cuban, Dominican, puerto rican, Spanish
Ingredients Method Video

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

Method
 

  1. On medium high heat in a pot, add a small drizzle of olive oil
  2. Once the oil becomes hot, add the onions & bell peppers and sauté for 2 minutes.
  3. Next, add the fresh garlic and sauté for 1 minute or until it becomes fragrant.
  4. Add the beans (make sure to drain the liquid from the can before adding to the pot)
  5. Add the dry spices or seasonings to the pot and mix everything together.
  6. Add the tomato sauce, sofrito, and Spanish olives. Stir until everything is well combined.
  7. Add the water and allow the liquid to come to a boil.
  8. Clean, peel, and chop up the potatoes into smaller pieces. Then, add the potatoes to the pot.
  9. Stir the potatoes into the pot, then place a lid onto the pot.
  10. 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)
  11. Once the potatoes are soft and tender, turn the stove off.
  12. Allow the beans to rest for a few minutes
  13. Serve with warm buttered rice and your meat of choice. Enjoy!