• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Meats
      • Beef
      • Chicken
      • Pork
      • Turkey
    • Seafood
      • Shellfish Recipes
        • Calamari
        • Clams
        • Crab
        • Lobster
        • Mussels
        • Oysters
        • Scallops
        • Shrimp
      • Fish
    • Salsas and Dips
      • Salsas
      • Dips
    • Soups
    • Side Dishes and Drinks
      • Side Dishes
      • Drinks
    • Breads and Grains
    • Vegetarian Dishes
    • Breakfast
    • Desserts
    • and More!
  • Recipes by Type
    • Puerto Rican Recipes
    • Mexican Recipes
    • Recipes
  • Beyond the Kitchen
    • and More!
    • My Best Blogging Tools
  • Library

Mexican Appetizers and More!

menu icon
go to homepage
  • Puerto Rican Recipes
  • Recipes
  • About Me
  • Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Puerto Rican Recipes
    • Recipes
    • About Me
    • Subscribe
    • Facebook
    • Pinterest
  • ×
    Home » Recipes » Side Dishes and Drinks » Side Dishes » Habichuelas Guisadas (Puerto Rican Stewed Beans)

    Published: Mar 19, 2019 Modified: Jun 10, 2023 by Catherine Arena 13 Comments

    Habichuelas Guisadas (Puerto Rican Stewed Beans)

    Share on Social!

    414 shares
    • Facebook
    Jump to Recipe Print Recipe

    Puerto Rican Habichuelas Guisadas: Savory stewed beans simmered in a flavorful tomato-based sauce, a delicious staple in Puerto Rican cuisine.

    Habichuelas guisadas (Puerto Rican Stewed Beans) served in a white bowl with a side of white rice and avocado.

    Imagine a pot bubbling with a fragrant symphony of sofrito, sazón, peppers, onions and other delicious flavors, all dancing harmoniously around tender beans. Each spoonful of this iconic Puerto Rican dish is a celebration of tradition. Whether you’re a seasoned chef or a kitchen novice, this recipe invites you to embark on a flavorful adventure, of what we call, “home-cooked comfort.”

    It’s versatile, nutritious, and soul-soothing. It’s the kind of dish that not only nourishes your body but also feeds your soul, making it the ultimate comfort food and side dish to many dishes. Especially popular with Arroz Blanco (Puerto Rican White Rice). You will soon be adding this recipe to your culinary repertoire!

    Jump to:
    • Reasons to Love this Recipe
    • Dry Beans vs Canned Beans:
    • Ingredients
    • Substitutions and Variations
    • How to Make Puerto Rican Beans
    • What Dishes Go Well With Habichuelas Guisadas
    • Expert Cooking Tips
    • Recipe FAQs
    • Rice Dishes that Go Well with Puerto Rican Stewed Beans
    • 📖 Recipe

    Reasons to Love this Recipe

    • Rich Flavor: Puerto Rican Stewed Beans are bursting with rich, savory flavors. The beans are cooked with ingredients like sofrito (an easy to make flavorful base used in many Puerto Rican dishes) ham, potatoes, olives and various spices, creating a robust and amazing flavor that’s hard to resist.
    • Versatility: These stewed beans are usually served as a side dish to most rice dishes like arroz blanco, arroz con carne, arroz amarillo, just to mention a few. They’re even commonly served with sorullitos on the side for dunking. Oh so good!
    • Nutritious: Beans are a good source of protein, fiber, and essential nutrients. This dish can be a healthy addition to your diet, providing a good balance of taste and nutrition.
    • Comfort Food: The warmth and heartiness of this dish make them a comforting and soul-satisfying addition to any meal.
    • Cultural Heritage: These beans are an integral part of Puerto Rican culture and culinary tradition. It’s a dish that reflects the island’s history and the fusion of various culinary influences.

    Dry Beans vs Canned Beans:

    Dry Beans

    PROS:

    • cheaper than canned beans
    • yields more
    • control sodium
    • longer shelf life
    • greater control over the cooking process

    CONS:

    • require soaking (sometimes)
    • extended cooking time

    Canned Beans

    PROS:

    • convenient
    • perfect for last minute meals

    CONS:

    • costs more
    • yields less
    • contains added sodium

    Ultimately, canned beans are great for for quick meals and excellent in salads and soups. The choice between either depends on your culinary needs, diet and the time you have available.

    Note: We also serve these delicious beans alongside sorullos or sorullitos.  Dunk these fabulous creamy cornsticks into the savory bean sauce.

    Ingredients

    List of Ingredients.
    • Beans – Use small red or pink beans.
    • Sofrito – the base to many Puerto Rican dishes and incredibly easy to make.
    • Ham Steak – use cubed ham steak, smoked ham hock, or smoked kielbasa sausage.
    • Pork Fat (tocino) – although optional, tocino adds incredible flavor to beans.
    • Tomato Sauce – adds a ton of flavor and helps to thicken the stewed beans.
    • Onions – if you are not a fan of onions, you can exclude them.
    • Peppers – use cubanelle, green, or red bell pepper. You can also simply use what you have available.
    • Garlic – fresh garlic is best.
    • Cilantro – use fresh cilantro not dried.

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

    Note: If you live somewhere where you can find fresh culantro, add two leaves chopped to the sauce while cooking.  Culantro is another key ingredient in Puerto Rican cooking but is a little bit harder to find.  However, if you can find it, your beans will be that much yummier!

    Substitutions and Variations

    Can I Use any Other Beans?

    • Although we traditionally use small red beans, kidney beans are also popular.

    Can I Use Other Meat Other than Ham Steak?

    • Yes! Traditionally, we use pork fat (tocino) and smoked ham. But when I have a smoked ham hock and smoked sausage, I will add all to my beans. The flavor is irresistible!

    I Don’t Like Cilantro

    • If you’re not a fan of cilantro, simply exclude it, your beans will still come out delicious.

    What if I Don’t Have Sofrito?

    • Sofrito is very easy to make and once you make a batch, you will have it ready for many other Puerto Rican meals. However, in a pinch, simply add extra peppers to the beans.

    What if I Don’t Have Garlic Puree?

    • I always have garlic puree available and love the flavor that it adds to my beans but you can also use finely minced garlic. In a pinch, you can also use garlic powder.

    How to Make Puerto Rican Beans

    Ham, kielbasa and tocino (pork fat) cooking in a caldero to make the habichuelas.

    Step 1: Add the oil to the pot and heat over medium heat. Add the tocino (pork fat) and ham and cook until slightly browned.

    Sofrito added to the pot.

    Step 2: Add the sofrito and stir. Cook for about a minute.

    The peppers and onions added to the pot.

    Step 3: Add the pepper and onions and cook until the onions are slightly translucent.

    The garlic is 
added.

    Step 4: Add the garlic and stir.

    The beans are added to the pot to ake the habichuelas guisadas (Puerto Rican Stewed Beans).

    Step 5: Add the beans (do not undrain the liquid in the can).

    The tomato sauce, olives, spices and water added to the pot.

    Step 6: Add tomato sauce (or paste), olives, vinegar, spices, water and stir.

    Potatoes added to the pot to make the habichuelas guisadas.

    Step 7: Add the potatoes and season with salt and pepper to taste.

    The chopped cilantro is added as the final ingredient for the habichuelas guisadas (Puerto Rican Stewed Beans).

    Step 8: Add the fresh cilantro and cook for 25-30 minutes. The beans are done.

    Habichuelas guisadas (Puerto Rican Stewed Beans) served in a white bowl with a side of white rice and avocado.

    What Dishes Go Well With Habichuelas Guisadas

    You can serve these savory beans with any rice dish you like plus a yummy protein like Puerto Rican Fried Pork Chops (Chuletas fritas), fried fish like Mojarra Frita, or Pollo Guisado (Puerto Rican Chicken Stew) just to mention a few.

    Expert Cooking Tips

    • Watch the Heat – Be watchful of the beans as you are cooking them making sure to stir them in between cooking and checking they are not burning.
    • Cooking without Sofrito – If you do not have any already made sofrito, simply flavor the beans with more peppers. Your beans will still be delicious!
    • Watch Your Onions – Always use more peppers than onions. Too many onions as delicious as they are, tend to make the beans sweet.
    • Paste or Tomato Sauce – use what you have as both are great for stewed beans.

    Recipe FAQs

    Are Habichuelas the Same as Kidney Beans?

    In Puerto Rico, the word “habichuela or habichuelas” means beans. Red beans are “habichuelas rojas,” pink beans are “habichuelas rosadas,” and white beans are “habichuelas blancas.”

    What is the Best Tasting Bean to Make Puerto Rican Stewed Beans?

    Small red beans are the best as they stay deliciously creamy throughout the cooking process and are the most popular to make stewed beans. However, kidney and pinto beans work well too.

    How to Store Leftovers?

    After the pot has cooled, you can store them in the same pot and place in the refrigerator.

    If you do not have many beans left, add the leftovers to an airtight container to store.

    How Many Days Do Cooked Beans Last in the Refrigerator?

    Consume the beans within 4 days.

    Rice Dishes that Go Well with Puerto Rican Stewed Beans

    • Arroz con Mariscos (Puerto Rican Style Seafood Rice served in a white plate with a side of habichuelas guisadas (stewed beans).
      Arroz con Mariscos (Puerto Rican Seafood Rice)
    • A batch of arroz blanco cooked in a caldero (dutch oven pot). Beside it is a white plate with a serving of rice and avocado slices and a small bowl of habichuelas guisadas (stewed beans).
      Arroz Blanco (Puerto Rican White Rice)
    • Puerto Rican Chicken and Rice (Arroz con Pollo) served in a white serving dish with a side of habichuelas guisadas (Puerto Rican stewed beans).
      Puerto Rican Chicken and Rice (Arroz con Pollo)
    • Puerto Rican Yellow Rice with Corn (Arroz con Maiz) served in a small white plate with a caldero beside full of the cooked rice.
      Puerto Rican Yellow Rice with Corn

    Did you try this recipe? Please leave a ⭐ review below!

    Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.

    📖 Recipe

    Habichuelas guisadas (Puerto Rican Stewed Beans) served in a white bowl with a side of white rice and avocado.

    Habichuelas Guisadas (Puerto Rican Stewed Beans)

    Puerto Rican Habichuelas Guisadas: Savory stewed beans simmered in a flavorful tomato-based sauce, a delicious staple in Puerto Rican cuisine.
    5 from 6 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Puerto Rican
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6
    Calories: 124kcal
    Author: Catherine Arena

    Ingredients

    • 2 15.5 oz cans red or pink beans undrained
    • 4 cups (approx) water I just fill the cans with water to measure
    • 4 ounces tomato sauce or 1 heaping teaspoon of tomato paste
    • ½ cup ham steak cubed or smoked kielbasa or whole ham hock
    • 1 packet ham bouillon optional
    • ¼ cup tocino (pork fat) if you cannot find it is okay
    • ½ pound potatoes 1 cup potatoes peeled and cut into chunks
    • ⅓ cup onions chopped
    • ½ cup cubanelle or green, red bell pepper chopped
    • 2-3 tablespoon pimiento stuffed olives
    • 2 tablespoon sofrito
    • 2 capful white or apple cider vinegar
    • 4 teaspoon garlic puree or 4 cloves garlic finely chopped or thinly sliced
    • ¼ cup fresh cilantro optional if you don’t like cilantro
    • ¼ teaspoon oregano
    • 1 packet Sazón with Coriander and Annatto (Culantro y Achoite) found in the Latin section
    • ½ teaspoon Adobo found in the Latin section
    • 2 tablespoon oil
    • salt to taste

    Instructions

    • Add the oil to a pot or saucepan and heat over medium heat. Add the tocino (pork fat) and ham and cook until slightly browned.
    • Add the sofrito and stir. Cook for about a minute.
    • Add the pepper and onions and cook until the onions are slightly translucent.
    • Add the garlic and stir.
    •  Add the beans (do not undrain the liquid in the can).
    • Add tomato sauce (or paste), olives, vinegar, spices, water and stir.
    • Add the potatoes and season with salt and pepper to taste.
    • Add the fresh cilantro and cook for 25-30 minutes. The beans are done.

    Notes

    Recipe Notes:
    • Sofrito is very easy to make and once you make a batch, you will have it ready for many other Puerto Rican meals. However, in a pinch, simply add extra peppers to the beans. 
     
     

    Nutrition

    Serving: 6 | Calories: 124kcal | Carbohydrates: 12g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 453mg | Potassium: 450mg | Fiber: 2g | Sugar: 3g | Vitamin A: 346IU | Vitamin C: 20mg | Calcium: 28mg | Iron: 1mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    More Side Dishes

    • Macarrones con Queso (macaroni and cheese) baked in a casserole with a small serving on the side.
      Macarrones con Queso
    • Ensalada de Pasta Fría served in a clear transparent bowl.
      Ensalada de Pasta Fría
    • Ensalada de Bacalao served in a white platter with a side of yuca and avocado.
      Ensalada de Bacalao
    • Arroz a la Jardinera (Arroz con Vegetales) cooked in a cast aluminum pot, (caldero), a side of olives and a serving of rice.
      Arroz a la Jardinera

    Subscribe

     
     

    Reader Interactions

    Comments

    1. Rose says

      April 15, 2024 at 9:39 pm

      This recipe is excellent. I made this evening with white rice and your pork chop recipe, and both were fantastic. I will make it again.

      Reply
    2. Margarita says

      August 02, 2020 at 8:07 pm

      Delicious! And I’m Cuban so I know my beans. Thanks for this great recipe. I paired it with your arroz con pollo and it was great.

      Reply
      • Cathy says

        August 03, 2020 at 11:33 am

        So happy Margarita you really enjoyed both recipes! And yes being Cuban you must know your beans so I truly appreciate such an awesome compliment! Thank you so much for trying my recipes and truly loving them! Appreciate you!

        Reply
    3. Linda says

      July 18, 2020 at 3:45 pm

      How much water do you add? It is no listed in the ingredients but adding water is in the directions?

      Reply
      • Cathy says

        July 18, 2020 at 7:06 pm

        Hello Linda! Thank you for pointing this out to me! I have corrected and added how many cups! Hope you enjoy and love this recipe! Let me know if you have any other questions.

        Reply
    4. Dannii says

      March 21, 2019 at 5:04 am

      That looks like a really hearty bean dish with loads of flavour. Definitely giving it a go soon!

      Reply
      • Cathy says

        March 21, 2019 at 7:53 pm

        You’re belly will be happy! 🙂

        Reply
    5. Anita says

      March 21, 2019 at 4:58 am

      I have never tried Puerto Rican beans before, but seeing that we love all kind of bean dishes in the house, I bet this will get devoured in no time. Time to do some shopping.

      Reply
      • Cathy says

        March 21, 2019 at 7:55 pm

        Great!! You will not be disappointed!

        Reply
    6. Annie @ Annie's Noms says

      March 21, 2019 at 4:35 am

      I adore every kind of bean I’ve tried and these look wonderful! I’ve never tried Puerto Rican beans before, but I need to because all of the flavours in here look a winning combination!

      Reply
      • Cathy says

        March 21, 2019 at 7:56 pm

        You will not regret giving them a try!

        Reply
    7. Taylor Kiser says

      March 21, 2019 at 12:06 am

      These look so delicious! Adding these to the dinner menu!

      Reply
      • Cathy says

        March 21, 2019 at 7:56 pm

        Thanks Taylor! Wonderful!!

        Reply
    5 from 6 votes (2 ratings without comment)

    Join the Discussion Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Profile Picture of founder of Mexican Appetizers and More

    HOLA! WELCOME!

    I'm Cathy! Here we like to talk about food, especially Latin food and appetizers. Love Mexican, Puerto Rican and other Latin food? Come and indulge with me in some of the tastiest Latin appetizers and dishes. 

    More about me →

    Recipes We're Loving this Month

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup

    • Carne Molida (Puerto Rican Picadillo) cooked in a black skillet.
      Easy Delicious Carne Molida (Puerto Rican Picadillo)

    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)

    • Sopa de Salchichon (Salami Soup) cooked in a large caldero (dutch oven pot) with a side of white rice and avocado halves.
      Sopa de Salchichon

    • Pollo Chuco (Pollo con Tajadas) assembled on a white plate and pickled red onions on the side.
      Pollo Chuco (Pollo con Tajadas)

    • Puerto Rican Fried Pork Chops served on a white platter.
      Puerto Rican Fried Pork Chops

    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida

    • Ensalada de Coditos con Jamon (Macaroni Salad with Ham) served in a white salad bowl and a glass salad bowl.
      Ensalada de Coditos con Jamón

    Dinner Recipes

    • Costillas Fritas (Fried Ribs) served on a white platter with lime wedges and a side of garlic aioli and garlic vinaigrette.
      Costillas Fritas (Fried Ribs)

    • Mojarra frita laying on top of a bed of white rice surrounding by slices of red onions and avocado slices.
      Mojarra Frita

    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida

    • Fully cooked Sudado de Pollo (Colombian Chicken Stew) in pot.
      Sudado de Pollo

    Yummy Desserts

    • Flan de Calabaza served on a white and black patterned plate with caramel sauce around.
      Flan de Calabaza

    • Flan de Café (Coffee Flan) on a white platter and a smaller flan on another white plate topped with coffee granules.
      Flan de Café (Coffee Flan)

    • A slice of Budin de Pan on a small white plate with the rum sauce beside it in a gravy bowl.
      Budín de Pan

    • Arroz con Dulce Puertorriqueño (Puerto Rican Rice Pudding) served in a white casserole topped with ground cinnamon.
      Arroz con Dulce Puertorriqueño

    • Tembleque de Coco served in a rimmed mold, topped with coconut flakes.
      Tembleque de Coco

    • Flan de coco served on a large platter and two individual side servings with whipped cream.
      Flan de Coco (Coconut Flan)

    • Limber de Coco (Coconut Limber) prepared and frozen in plastic cups, topped with shredded coconut and ground cinnamon.
      Limber de Coco

    • Limber de Leche (Limber de Crema) served in plastic cups, topped with cinnamon and one flipped over inside cup. Cinnamon sticks laying beside limbers.
      Limber de Leche

    Popular Recipes

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup

    • A batch of arroz blanco cooked in a caldero (dutch oven pot). Beside it is a white plate with a serving of rice and avocado slices and a small bowl of habichuelas guisadas (stewed beans).
      Arroz Blanco (Puerto Rican White Rice)

    • Chicharrones de Puerco (Pork Cracklings) served on a white plate with cilantro garlic aioli and lime wedges.
      Chicharrones de Cerdo

    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)

    • Refreshing Agua de Platano (Banana Agua Fresca) served in Mason Jars and topped with fresh banana slices and cinnamon.
      Agua de Plátano (Banana Agua Fresca)

    • Authentic Mexican Chicken Enchiladas with Red Sauce served on a green and white platter.
      Authentic Mexican Chicken Enchiladas with Red Sauce

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Terms of Service
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Mexican Appetizers and More

    Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Mexican Appetizers and More with appropriate and specific direction to the original content.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.