Habichuelas Guisadas
Servings
6servings
Ingredients
Instructions
  1. Soak the dry beans overnight. Remove the beans from the soaking water and boil in fresh water until they are very soft. This may take up to an hour, or about 20 minutes in a pressure cooker.
  2. Separate the beans from the boiling water. Set both the boiled beans and boiling water aside.
  3. In a sauce, pot, or caldero, heat the oil over medium-high heat. Add oregano, bell pepper, onion, garlic, pumpkin, tomato sauce, celery, thyme and cilantro. Cook and stir for half a minute.
  4. Add the beans and simmer for two minutes.
  5. Pour in 4 cups of the water in which the beans boiled (complete with fresh water if necessary). Once it reaches a rolling boil, lightly mashed the beans with a potato masher to break them out of the skin and making creamier habichuelas. Lower temperature to medium heat and cook until it reaches a creamy consistency. Season with salt to taste.
  6. Remove the chunks of onion, as well as any stray twigs or large bits of herbs if you used fresh herbs.
  7. Remove from heat and serve with white rice.
Recipe Notes

Habichuelas guisadas can also be made with canned beans. Skip the first two steps if using canned beans.
Nutrition Facts
Habichuelas Guisadas
Amount Per Serving
Calories 131 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg 0%
Sodium 103mg 4%
Potassium 520mg 15%
Total Carbohydrates 22g 7%
Dietary Fiber 7g 28%
Sugars 3g
Protein 6g 12%
Vitamin A 55%
Vitamin C 55%
Vitamin D0%
Calcium 4%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.
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