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Habichuelas Guisadas Recipe

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This recipe for Habichuelas Guisadas is from Nicole's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon oil
2 heaping tablespoons sofrito
8 ounces tomato sauce
2 cans (15-16 ounces) kidney, red or pink beans, drained and rinsed
1 1/2 cups (12 ounces) water
1 packet Sazón with Coriander and Annatto (Culantro and Achiote)
1 packet ham flavor (I use Goya Jamón) (optional)
1 teaspoon adobo (I use Goya)
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
Ground black pepper, to taste
2 tablespoons Manzanilla or Spanish pimento-stuffed olives
1/2 pound potatoes, peeled and diced into large chunks
Directions:
Directions:
In a medium caldero, sauté sofrito in oil 2-3 minutes over medium heat.

Add tomato sauce, beans, water, sazón and ham packet. Season with pepper, adobo, garlic powder, oregano and stir. Taste and adjust spices according to your liking. Broth should be slightly salty since the potatoes will absorb much of the flavor.

Add potatoes and olives and bring to a boil. Reduce heat to low and simmer until potatoes are cooked through, about 30 minutes or so, depending on their size.

 

 

 

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