Puerto Rican Beans (Habichuelas Guisadas)

Total Time
3hrs 15mins
15 mins
3 hrs

Growing up Grandma Irma would make rice and beans at least once a week. As I little girl I loved them and still love them as an adult. *Note: You can use red kidney beans or pink beans if you don't like the roman beans. Additional Note: This is not a weeknight after work dish. It's time consuming but worth it. I will be posting another stewed bean recipe using canned beans that cook up in a flash for you busy bodies ;-)

Skip to Next Recipe




  1. Empty Beans into colander and wash with cold water. Discard any split/broken beans or beans that look odd in color and/or size.
  2. Place beans in large pot with cold water (add enough cold water to cover beans by about 3 inches).
  3. Cook beans on high heat until they come up to a boil.
  4. Reduce heat to Medium and partially cover with lid. Cook beans for 2 hours stirring occasionally and adding water as needed (some water will evaporate during cooking). Remember to always have beans covered with at about 3 inches of water.
  5. Meanwhile, heat a saute pan on medium/low heat. Add olive oil, Sofrito (if using), or the substituted ingredients.
  6. Saute for 3 minutes, then add tomato paste, Goya sazon, Chicken bouillon cubes, oregano, cumin, black pepper and Olives. Continue to cook for another 2 minutes. Remove from heat, set aside.
  7. After beans have cooked for 2 hours, add the chopped Calabaza and sauteed sofrito with the seasonings to the beans. Mix well, add more water if needed. Cook for 1/2 hour on medium heat partially covered, then 1/2 hour on medium heat uncovered (or until Calabaza is tender). Taste for seasoning, add water as needed.
  8. When beans are done, garnish with 1/4 cup chopped cilantro.
  9. Enjoy!