Puerto Rican Style Stewed Black Beans with Rice (Habichuelas Negras)
These Puerto Rican style stewed black beans (habichuelas negras) served with white rice are a staple to island cuisine. Made with sofrito This post contains affiliate links. and adobo seasoning This post contains affiliate links., they are infused with Puerto Rican flavor and make a fabulous meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Entree, Dinner, Lunch, Main Dish
- Method: Stewed
- Cuisine: Puerto Rican, Caribbean
- Diet: Vegan
Ingredients
Units
Scale
- 2 cups dried black beans *see note for instructions on how to use canned beans
- 1/4 cup sofrito
- 2 tsp adobo seasoning
- 1 tsp salt
- 3 bay leaves
- 1 tbsp olive oil
- 8 cups water
- rice to serve with
- lime & cilantro to garnish
Instructions
- Rinse thoroughly and remove any rocks or scraps from the dry beans. *See note if using canned beans.
- In a large soup pot combine beans, sofrito, adobo seasoning, salt, bay leaves, oil, and water. Stir everything together and bring to a boil, before lowering the heat to a simmer.
- Stew the beans for an hour or until they are cooked through (can take up to 2 hours depending on how fresh your beans are), stirring every 20 minutes or so, to make sure they don't stick.
- Remove the bay leaves and serve the beans with rice and garnish with a squeeze of lime juice and sprig of cilantro.
Notes
- If using canned beans: add to the pot with their broth, along with everything else. Stew for 20-30 minutes.
- For a thicker consistency: continue to stew the beans over a slightly higher temperature for a thicker broth.
- Add ham hocks: add a smoked ham hock to the pot with everything and stew together for added flavor.
Keywords: stewed black beans, Puerto Rican black beans, habichuelas negras
Find it online: https://salimaskitchen.com/black-beans/