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CocinaKitchenWeeknight

Stewed pink beans

Pink beans simmered with sofrito, tomato and calabaza until the squash melts into the sauce. The everyday partner to white rice.

Habichuelas guisadas
TiempoTime40 min
TrabajoHands-on10 min
NivelLevelEasy
PorcionesServes6

Rice and beans is the daily meal, not a side dish. Canned beans are what most families use on a weeknight, and nobody should feel bad about it.

The calabaza, a West Indian pumpkin, falls apart as it cooks and thickens the sauce. Potato works the same way.

De dónde viene:Where it comes from: Beans are native to the Americas. The sofrito-and-tomato stew is the island's Spanish-rooted way of cooking them.

IngredientesIngredients

UtensiliosTools

  • Medium pot
  • Wooden spoon

PasosSteps

  1. Warm the oil in a pot over medium heat. Brown the ham, if using, for 2 minutes.

  2. Add the sofrito and cook until fragrant, about 2 minutes. Stir in the tomato sauce and sazón.

  3. Add the beans with their liquid, the calabaza, water and olives. Bring to a boil, then lower to a simmer.

  4. Simmer, stirring now and then, until the calabaza is falling apart and the sauce has thickened, 20 to 25 minutes. Mash a few pieces against the pot to help. Season with adobo.

Bueno saberGood to know

Other beans
Red kidney beans, white beans or gandules all work in the same recipe.
Thicker or soupier
Some like it soupy enough to pour over the rice. Add water, or simmer longer.

Pregúntale a Mami (o a tu abuela)Ask Mami (or your abuela)

  1. Pink beans or red beans in your house?
  2. Rice next to the beans, or beans on top?