Vegan Habichuelas Guisadas (Puerto Rican Stewed Beans)

 


Vegan Habichuelas Guisadas (Puerto Rican Stewed Beans)

Total Time: 30 mins | Prep: 10 mins | Cook: 20 mins | Serves: 6

This one right here? A pantry lifesaver and a soul-soother. Habichuelas guisadas are the kind of beans that make plain rice feel like a full meal. Savory, saucy, and packed with flavor, these stewed beans are one of those OG Puerto Rican dishes that just happen to be plant-based. No tweaks needed. Just a good sofrito, some love, and that smell that makes the whole house hungry.

🛒 Ingredients:

👩‍🍳 Instructions:

  1. Sauté your base:
    Heat oil in a medium saucepan over medium heat. Add onion, bell pepper, and garlic. Cook for about 3 minutes until soft and fragrant.

  2. Build that flavor:
    Stir in sofrito, oregano, cumin, sazón, and adobo. Let it all cook down for about 2 more minutes to unlock that flavor bomb.

  3. Add the heart of it:
    Toss in the beans, potatoes, tomato sauce, water or broth, and calabaza if using. Stir well and bring to a gentle boil.

  4. Simmer to perfection:
    Reduce heat to low, cover, and simmer for about 15–20 minutes, or until the potatoes and calabaza are fork-tender and the sauce is thick and stew-y.

  5. Taste & finish:
    Adjust salt and pepper as needed. Sprinkle fresh cilantro on top if you’re feeling fancy.

🧠 Mom Tips:

  • 🥄 Make it thick or soupy: Just adjust the simmer time or add a splash more water depending on how saucy your fam likes it.

  • 🧊 Freezer hack: Double up and freeze half. These beans are perfect for busy weeknights.

  • 🥕 No calabaza? Add a handful of diced carrots or skip it—this dish is flexible like yoga pants.

🥣 Why I Love It:

This is the dish that raised me—warm, cheap, and hella filling. I make this when I want comfort without stress, when the fridge is looking sad, or when I just want my kids to eat something that tastes like home. It’s my go-to, my fallback, and my hug in a bowl.

 

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