Habichuelas Guisadas Recipes

Steps:

• Heat oil in a saucepan over low heat. Add tomato sauce, sofrito, sazon, and pepper. Cook, stirring for about 3 minutes. Stir in beans, water, and salt. Increase heat to medium, and cook for 15 minutes, or until sauce has thickened.

Steps:

• Soak beans in enough water to cover overnight.
• Empty Beans into colander and wash with cold water. Discard any split/broken beans or beans that look odd in color and/or size.
• Place beans in large pot with cold water (add enough cold water to cover beans by about 3 inches).
• Cook beans on high heat until they come up to a boil.
• Reduce heat to Medium and partially cover with lid. Cook beans for 45 minutes to 1 hour or until beans start to soften stirring occasionally, and adding water as needed (some water will evaporate during cooking). Remember to always have beans covered with at about 3 inches of water.
• Meanwhile, heat a saute pan on medium/low heat. Add olive oil, Sofrito (if using), or the substituted ingredients.
• Saute for 3 minutes, then add tomato paste, Goya sazon, Chicken bouillon cubes, oregano, cumin, black pepper and Olives. Continue to cook for another 2 minutes. Remove from heat, set aside.
• After beans have cooked for about and hour, add the chopped Calabaza or potato (optional) and sofrito with the seasonings to the beans. Mix well, add more water if needed. Cook for additional 1/2 hour on medium heat partially covered, then 1/2 hour on medium heat uncovered stirring occasionally.
• When beans are done, garnish with 1/4 cup chopped cilantro.

Steps:

• Wash, peel and cut all of the vegetables into 2 inch pieces.
• Boil them all in a large pot of salted water for 15 minutes over medium heat, or until slightly tender.Drain, and set aside.
• In another large pot, heat achiote oil over medium heat. Add the ham, and cook for four minutes.
• Add the sofrito, the onion, and the pepper and cook for three minutes.
• Add the sauce, beans, water and the seasonings. Stir well.
• After six minutes, add the yucca and the potatoes.
• Now comes the fun part -- Take the cooled platanos, and mash them in a bowl with 1/4 - 1/2 Tsp of salt add about 1 Tbls. of water, and mash until they are almost free of any lumps. Take a small amount of the mixture, and form a ball about the size of a walnut. Continue with the rest of the mixture, and then add all of the balls to the pot of beans.Mix gently, as to not break any.
• Cover the pot and lower the heat to low. You can simmer them for UP TO two hours, very slowly, and stir them every twenty minutes or so, or they will stick to the bottom. Or you can put them in a 325 degree oven for 1 1/2 hours. I like to use the oven, because you don't have to stir the pot during cooking.

Steps:

• Prepare Cooked White Rice: In a heavy 4-quart saucepan or Dutch oven, heat 3 cups water, 1/4 cup olive oil, and salt to boiling over high heat.
• Reduce heat to medium; add 2 cups rice and cook uncovered until rice appears to be dry-10 to 15 minutes.
• Using a fork, bring rice on the bottom to the top, but do not mix.
• Reduce heat to low; cook 10 minutes.
• Turn rice over again and cook 10 minutes longer.
• Cover rice and keep warm until ready to serve.
• This rice dish is somewhat crunchy in texture.
• Beans: In a 1-quart saucepan, heat water and squash to boiling over high heat.
• Reduce heat to low, cover, and cook until tender-10 to 15 minutes.
• Drain squash, reserving 1 1/2 cups cooking liquid in a measuring cup.
• Add annatto seeds to cooking liquid and set aside 5 minutes.
• In 4-quart saucepan, heat olive oil over medium heat.
• Add onion, green pepper, garlic, chile pepper, and cilantro; saute mixture, or sofrito, 5 minutes.
• Strain liquid from annatto into sofrito, discarding seeds.
• Add tomato sauce and squash.
• Reduce heat to low and cook, stirring occasionally, until sauce is thickened-about 20 minutes.
• Stir undrained beans, salt, and oregano into mixture and cook until beans are warmed through and sauce has thickened again-about 15 minutes.
• To serve, spoon bean mixture over Cooked White Rice on serving plate.
• Enjoy!

Steps:

• Heat oil in large saucepot on medium heat. Add ham; cook and stir 3 minutes.
• Add tomato sauce and sofrito sauce base; mix well. Cook 5 minutes. Add broth and pumpkin; mix well. Cover. Bring to boil. Stir in alcaparrado condiment and beans. Return to boil. Reduce heat to low. Season to taste with pepper.
• Simmer, uncovered, 15 minutes or until sauce is slightly thickened. Serve over hot cooked rice.

Steps:

• Do-ahead tip: Buy a small bag of uncooked beans and put half of the bag in a large pot, fill with water almost to the top, simmer over medium-low heat for 3-4 hours or test for doneness (hold one between your fingers and squeeze, if it easily mashes without much pressure they're done.) Don't drain and you can keep them in a tightly sealed container for up to 2 days or you can freeze them for up to a month and thaw completely before using. These taste so much better than the canned ones but it's not going to hurt if you use those for a shortcut. If you are using canned beans it should be 2 cans.
• In a pot heat the oil. Add oregano, onion, garlic, tomato paste, peppers, salt and herbs. Stir and add two tablespoons of water. Add the beans and simmer. When the water has almost evaporated add the chicken stock, cilantro and two more tablespoons of water, stir.
• Add the remaining water mashing the beans over heat. Boil at medium heat until it reaches a creamy consistency. Remove cilantro before serving. Adjust salt to taste.
• Serve over white rice.

Steps:

• Calienta el aceite en una olla grande a fuego moderado. Agrega el jamón; revuélvelo y cocínalo durante 3 minutos.
• Añade la salsa de tomate y el sofrito; mézclalos bien. Cocina durante 5 minutos. Agrega el caldo y la calabaza; mézclalos bien. Tapa y deja hervir. Añade el alcaparrado y las habichuelas; revuelve. Deja hervir otra vez. Reduce la temperatura a baja. Sazona con la pimienta.
• Cocina a fuego lento, sin tapar, durante 15 minutos o hasta que la salsa se espese un poco. Sirve sobre arroz caliente.

Steps:

• Add olive oil and add sofrito heat through for 1 minute.
• Add olives, beans, Sazon packet, tomato sauce and cook for 1 minute.
• Add water.
• Cook for 20-25 minutes at medium heat, you want bean stew to thicken slightly.
• Serve with yellow or white rice.