Habicuelas Guisadas con Calabaza (Puerto Rican Stewed Beans with Pumpkin)

Habichuelas guisadas con calabaza served in a white bowl with a side of white rice and cilantro garnish.

4 from 2 votes

Habicuelas Guisadas con Calabaza (Puerto Rican Stewed Beans with Pumpkin)

These Habichuelas Guisadas con Calabaza (Puerto Rican Stewed Beans with Pumpkin) are the perfect companion to all Puerto Rican rice dishes and pair wonderfully with meat, seafood and poultry. A true island staple!

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: Puerto Rican

Servings:

Calories: 228kcal

Author: Catherine Arena

Ingredients

2 15.5 ounce cans red or pink beans rinsed and drained
¼ cup ham steak cubed
½ pound calabaza remove seeds and cut into 2-inch large chunks (you can either cut or leave the skin on)
½ pound potatoes peeled and cut into large chunks
4 ounces tomato sauce or 1 heaping teaspoon of tomato paste
⅓ cup onions chopped
½ cup green pepper chopped
2 heaping tablespoons sofrito
2-3 tablespoons pimiento stuffed olives
¼ cup fresh cilantro
3 cloves garlic minced
¼ teaspoon oregano
1 packet sazón with annatto found in the Latin section
½ teaspoon adobo found in the Latin section
4 cups water
2 tablespoons oil
salt to taste

Instructions

Heat the oil in a sauce pan or caldero over medium heat. Add the ham and cook for 2 minutes, stirring occasionally.
Add the sofrito and stir. Cook for 2 minutes stirring in between cooking.
Add the peppers and onions and cook until slightly soft and the onions are translucent. Add the garlic, stir and cook for 1 minute.
Add the tomato sauce, olives, cilantro, oregano, sazon, adobo and water. Stir to combine.
Add the beans, potatoes and salt to taste. Turn heat to medium low and cook for 25 minutes.
Add the pumpkin and continue to cook for an additional 10 to 15 minutes or until pumpkin and potatoes are both fork tender. Garnish with more fresh cilantro and serve.

Notes

Recipe Notes:

Calabaza: You can cut up the extra pumpkin, store in a freezer safe bag or container and freeze for up to 3 months.

Calabaza substitute: You can substitute with butternut squash, acorn squash or kobacha pumpkin.

Ham substitute: You can use a ¼ cup of tocino (pork belly fat), a whole smoked ham hock, ¼ cup kielbasa sausage or 3 slices of bacon.

Storing leftover beans: Sore beans in the same pot they were cooked in or store in an airtight container for up to 4 days in the refrigerator. Reheat over medium heat or microwave until heated through.

Nutrition