Puerto Rican Habichuelas Guisadas (Stewed Beans)

If arroz con gandules is the star, habichuelas guisadas is its faithful partner — a pot of pink beans gently stewed with sofrito, tomato, achiote and sweet chunks of calabaza until thick and savory. It's the dish that turns "rice" into "rice and beans," the quiet workhorse of the Puerto Rican kitchen. And because it's built on beans and vegetables, it's already one of the healthiest things on the plate.

A few small choices keep it light and let it shine:

• Just 1 tablespoon of oil, with the sofrito carrying the flavor.
• Calabaza mashed into the pot for natural body — no flour, no fat, no shortcut needed.
• Beans for serious fiber — about 11g per serving — making it filling and great for a weight-loss week.

The result is a deeply comforting, savory-sweet bean stew that finishes any plate beautifully.

Serving Suggestions

Spoon habichuelas over white or brown rice, or serve alongside arroz con gandules and a piece of grilled chicken or fish. It also makes a lovely vegetarian main with a slice of avocado and a squeeze of lime. Browse more Caribbean recipes to round it out.

FAQ

Pink, red, or pinto beans?
Pink beans (habichuelas rosadas) are traditional, but red kidney or pinto beans work well too. Use what you have.

Can I make it from dried beans?
Absolutely — cook 1 cup dried beans until tender first, then proceed with the recipe using the bean liquid for extra flavor.

What if I can't find calabaza?
Butternut squash is the easiest substitute and gives the same gentle sweetness and thickening body.

Ingredients

• 2 cans (15 oz each) pink or red beans, drained
• 1 tbsp olive oil
• 1/3 cup sofrito
• 2 tbsp tomato sauce
• 1 tsp achiote (annatto) powder or 1 packet sazón
• 1 cup calabaza or butternut squash, cubed small
• 1 small potato, cubed small (optional)
• 6 green olives, sliced (optional)
• 1.5 cups low-sodium vegetable broth or water
• 1 bay leaf; salt and pepper to taste

Instructions

1. Warm the oil and cook the sofrito 2–3 minutes until fragrant.
2. Stir in the tomato sauce and achiote, then add the squash, potato and olives.
3. Add the beans, broth and bay leaf and bring to a simmer.
4. Simmer uncovered 20–25 minutes, until the squash is tender and the broth thickens.
5. Mash a few of the squash pieces against the pot to thicken naturally, season, and serve.