Habichuelas Guisadas con Calabaza

Habichuelas guisadas con calabaza is a classic bean dish in Puerto Rican cuisine. Just like traditional habichuelas guisadas, we typically always serve stewed beans with a side of rice. But, don’t be surprised to see a side of these stewed beans served with crispy sorullitos, another common pairing we love! Dunking the corn sticks in the savory broth is just so delicious.

Tender red or pink beans, large chunks of sweet calabaza, and a savory broth are flavored with sofrito and other Puerto Rican spices creating an easy, inexpensive and delicious bean dish. Growing up if I walked into the kitchen while mami was cooking and smelled beans stewing on the stove, that meant, there was always a large caldero of white or yellow rice on the stove and dinner was just about ready. Yum!

What is Calabaza?

Calabaza is a variety of tropical pumpkin commonly used in Puerto Rico, the Caribbean, and Latin America. It’s covered in hard green or tan skin with bright orange flesh on the inside.

In Puerto Rico, we love adding calabaza to soups, stews, rice dishes, and beans like this recipe. Some of the calabaza breaks down into the broth as it cooks while some retains its shape, making the sauce slightly thicker and creamier.

You will usually find calabaza available at Latin markets sold whole or sold in large wedges. Butternut squash, acorn squash or kabocha squash can be used in place of calabaza if you cannot find it in your local market.

Ingredients

• red or pink beans
• paste or tomato sauce
• ham steak
• potatoes
• calabaza
• onions and peppers
• Puerto Rican sofrito
• oregano
• sazon
• garlic
• pimiento stuffed olives
• fresh cilantro

See my recipe card below for a complete list of the ingredients with measurements and instructions.

Step 1: Drain beans: Drain the beans in a colander under cool water and set aside until ready to use (Image 1).

Step 2: Cook the ham and sofrito: Heat 2 tablespoons of oil in a sauce pan or caldero over medium heat. Add ham and cook for 2 minutes, stirring occasionally.

Add sofrito and cook for 2 minutes stirring to incorporate ham with sofrito (Image 2).

Step 3: Add the vegetables: Add peppers and onions and cook until slightly soft and translucent (Image 3). Add garlic and cook for 1 minute.

Step 4: Build your broth: Add tomato sauce, olives, cilantro, seasonings and water (Image 4). Stir to combine.

Step 5: Prepare your calabaza: Rinse your calabaza and cut it in half. Remove the seeds and then cut into large 2-inch chunks. Set aside. (You don’t need to peel your squash because after cooking the skin will easily pull away from the flesh). Wrap remaining squash half and store in refrigerator to use for another recipe.

Step 6: Add beans and potatoes: Add beans and potatoes to pot and salt to taste (Images 5 and 6). Bring to simmer and cook for 25 minutes.

Step 7: Add pumpkin: Add the pumpkin and continue to cook for 10 to 15 minutes or until pumpkin and potatoes are fork tender (Image 7). Garnish with fresh cilantro and serve (Image 8).