Habichuelas Guisadas is a traditional Puerto Rican dish that is a staple in many households. This flavorful recipe features tender red kidney beans cooked in a rich tomato sauce with a combination of savory seasonings and spices. It is often served as a side dish alongside rice, but it can also be enjoyed as a main course. With a preparation time of just 30 minutes, you can easily whip up this delicious dish for your family and friends.
Ingredients
- 1 cup dried red kidney beans
- 6 cups water
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon sofrito
- 1 bay leaf
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 teaspoon salt, or to taste
- 2 tablespoons chopped cilantro, for garnish
Directions
- Rinse the dried kidney beans under cold water and remove any debris or stones.
- In a large pot, add the kidney beans and water. Bring to a boil over high heat, then reduce the heat to low and let it simmer for about 1 hour or until the beans are tender.
- In a separate large pot, heat the olive oil over medium heat. Add the diced onion and green bell pepper, and sauté until they become soft and translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the diced tomatoes, tomato paste, sofrito, bay leaf, ground cumin, dried oregano, paprika, black pepper, and salt. Mix well.
- Using a slotted spoon, transfer the cooked kidney beans into the pot with the tomato sauce. Stir everything together.
- Cover the pot and let the habichuelas guisadas simmer for another 15-20 minutes, allowing the flavors to meld together.
- Remove the bay leaf and garnish with chopped cilantro before serving.
- Serve the Habichuelas Guisadas as a side dish with white rice or as a main course with crusty bread and a green salad.
