Puerto Rican Habichuelas Guisadas

Name: Puerto Rican Habichuelas Guisadas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 2 tbsp (30 ml) olive oil; 4 tbsp (60 ml) sofrito (Puerto Rican seasoning paste); 1 cup (240 ml) tomato sauce, canned or fresh; 3 cans (15 oz each) (1275 g) pink beans, cooked, drained and rinsed well; 1 lb (450 g) fresh calabaza (or butternut squash), peeled and seeded, cut into ¾-inch (2 cm) cubes; 1 lb (450 g) russet or all-purpose potatoes, peeled, cut into ¾-inch (2 cm) cubes; 2 cups (480 ml) chicken or vegetable broth; 1 tsp (5 g) ground cumin; 1 tsp (3 g) dried oregano; 2 whole bay leaves; ½ cup (85 g) pimiento-stuffed green olives (alcaparrado), drained (optional); to taste salt; to taste black pepper, freshly ground

From the MyKitchenBank Kitchen

A savory, comforting Puerto Rican stew of tender pink beans bound with sofrito, tomato, and a medley of pumpkin and potato. The ingredients meld through gentle simmering into a cohesive, deeply flavored dish that's hearty as a side or light main with rice.

Prep: 15 min
Cook: 35 min
Total: 50 min
Makes: About 8 cups (6 servings as a side, 4 as a main)

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Ingredients

6 servings

2 tbsp (30 ml) olive oil
4 tbsp (60 ml) sofrito (Puerto Rican seasoning paste)
1 cup (240 ml) tomato sauce, canned or fresh
3 cans (15 oz each) (1275 g) pink beans, cooked, drained and rinsed well
1 lb (450 g) fresh calabaza (or butternut squash), peeled and seeded, cut into ¾-inch (2 cm) cubes
1 lb (450 g) russet or all-purpose potatoes, peeled, cut into ¾-inch (2 cm) cubes
2 cups (480 ml) chicken or vegetable broth
1 tsp (5 g) ground cumin
1 tsp (3 g) dried oregano
2 whole bay leaves
½ cup (85 g) pimiento-stuffed green olives (alcaparrado), drained (optional)
to taste salt
to taste black pepper, freshly ground

Equipment (4)

Large pot or Dutch oven (5- to 6-quart capacity)
Cutting board and sharp knife
Wooden spoon or silicone spatula for stirring
Colander for rinsing canned beans

Steps

Before you start

If using dried pink beans, soak overnight and cook until tender before starting; this recipe assumes canned or pre-cooked beans ready to use.
Prepare all vegetables (peel and cut) before you begin cooking.
Use a large pot or Dutch oven (at least 5-quart capacity) to prevent splashing during simmering.
Have sofrito ready—either homemade or store-bought Puerto Rican sofrito paste (found in many supermarkets and Latin markets).

1
Toast the sofrito
- Heat the 2 tbsp olive oil in a large pot over medium heat.
- Once shimmering, add the 4 tbsp sofrito and stir constantly for 1–2 minutes until it becomes fragrant and deepens slightly in color.
- Do not let it scorch.
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Ready when: Sofrito is fragrant and slightly darker than raw
Tip: Sofrito can burn quickly—keep the heat moderate and stir continuously.
2
Add tomato sauce
- Pour in the 1 cup tomato sauce and stir well to combine.
- Simmer for 2 minutes, allowing the sofrito and tomato sauce to meld into an aromatic base.
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Ready when: Sauce is hot and evenly blended with sofrito
3
Add beans and broth
- Stir in the drained pink beans and 2 cups broth.
- Stir well to combine everything evenly.
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Ready when: Beans and broth are fully incorporated
4
Add vegetables and seasonings
- Add the cubed calabaza, potatoes, 1 tsp cumin, 1 tsp oregano, and 2 bay leaves.
- Stir everything together until the vegetables are well coated in the sauce and broth.
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Ready when: Vegetables are evenly submerged and coated
5
Simmer until vegetables are tender
- Increase the heat to bring the mixture to a gentle boil, then reduce to medium-low.
- Simmer uncovered for 22–25 minutes, stirring occasionally, until the pumpkin and potatoes are completely fork-tender and the beans are heated through.
- The liquid should reduce slightly and deepen in color.
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Ready when: Pumpkin and potatoes yield easily to a fork; liquid is slightly reduced and cohesive
Tip: A gentle, steady simmer—not a rolling boil—keeps the pumpkin from falling apart into the stew.
6
Finish and season
- Remove the bay leaves.
- If using, stir in the ½ cup pimiento-stuffed olives.
- Taste the stew and adjust the seasoning with salt and black pepper as needed.
- Serve hot.
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Ready when: Properly seasoned and piping hot
Tip: Add salt cautiously—broth and olives already contribute saltiness. Taste first.

Good to know

Tips

Habichuelas guisadas are traditionally served alongside rice and roasted meat (pollo, carne asada) as part of a Puerto Rican meal.
Sofrito is the soul of this dish—it's worth seeking out authentic Puerto Rican sofrito in a Latin market or online rather than substituting, as no replacement fully captures its cilantro-and-pepper character.
If the stew becomes too thick during storage, thin it with a splash of broth when reheating; if it's too brothy, simmer uncovered for another few minutes to reduce.
For a brothier side, use 3 cups broth instead of 2. For a thicker, more bean-forward stew, use just 1.5 cups.

Make ahead

Can be made 1–2 days ahead and stored in the refrigerator; habichuelas actually taste richer the next day as the flavors continue to meld. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if the stew has become too thick.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4–5 days in an airtight container. Freezer: up to 3 months in a freezer-safe container. To reheat from frozen, thaw in the refrigerator overnight, then warm on the stovetop over medium-low heat, stirring often and adding a little broth or water if needed to reach your preferred consistency.

Substitutions

fresh calabaza (or butternut squash), peeled and seeded → butternut squash, acorn squash, or kabocha squash. All are sweeter varieties that hold their shape well and mirror the texture of calabaza.
pink beans, cooked → kidney beans or red beans. Traditional alternatives in Puerto Rican cooking; adjust the cooking time if using dried beans (soak and cook until tender before starting).
sofrito (Puerto Rican seasoning paste) → 1 tbsp finely chopped fresh cilantro mixed with 2 minced garlic cloves, plus ¼ tsp ground achiote (or saffron). Not identical but creates a similar depth; sofrito is preferred for authentic flavor.
chicken or vegetable broth → vegetable broth. Use this for a fully vegetarian or vegan dish. The stew will be lighter but still flavorful.