Stewed Red Beans are a staple of the Latin Caribbean. While cooking with dry beans takes more time than using canned beans, you will be rewarded with a rich almost creamy sauce. Enjoy this flavorful recipe for Habichuelas Rojas Guisadas.
Habichuelas Rojas Guisadas – Stewed Red Bean Recipe
Yields: 6 Servings
Red Beans (Pinto or red kidney), Dry, 2 cups
Water, 6 cups
Olive oil, 1 tablespoon
Oregano, 1 pinch
Bell pepper, One Medium, chopped
Yellow onion, One Small, chopped
Garlic, 2 Cloves, Crushed
Tomato sauce, 1 cup
Cilantro, fresh chopped, ½ teaspoon
Salt, 1 teaspoon
Adobo, 1 teaspoon
Capers, 2 teaspoons
Potato (red, white, or any flavor), cut into chunks, 4 ounces
Sofrito, 2 tablespoons
Sazon, 1 packet (.18 ounce)
Soak The Beans
Soak the beans overnight using a ratio of 1/4 beans to 3/4 water so 8 cups of water for 2 cups of dry beans.
Cook The Beans
Remove the beans from the soaking water and add 6 cups of fresh water.
Bring to a soft boil and cook uncovered until beans are very soft (may take up to an hour, or about 20 minutes in a pressure cooker).
Stir occasionally making sure the water continues to cover the beans (add a little water as necessary)
Separate the beans from the boiling water. Reserve broth.
Saute The Vegetables
In a pot heat the oil over medium heat. Add bell pepper, onion, garlic, tomato sauce, capers, adobo, sofrito, sazon, oregano, and cilantro. Cook and stir for half a minute.
Add the potato and add back the beans. Let simmer for two minutes.
Simmer Beans In Sauce
Add 6 cups of the water in which the beans boiled (complete with fresh water if necessary). Cook until it reaches a creamy consistency (about 20 minutes more).
Season with salt to taste. Serve with arroz blanco (white rice), a side salad, and meat.
About: This recipe is a featured entree from Chef David Earl and served as part of our Sweet 16 Birthday Menu at the Wesley Center in Clermont.