Name: Puerto Rican Style Stewed Black Beans with Rice (Habichuelas Negras)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Caribbean
Ingredients: 1 tbsp achiote oil or olive oil; ⅓ cup sofrito; 2 tsp adobo seasoning; 2 tsp sazon seasoning; 2 tsp salt; 2 bay leaves; ½ cup tomato sauce; 2 cups dried black beans *see note for instructions on how to use canned beans; 8 cups water; garnish: lime juice, cilantro

Description

These Puerto Rican style stewed black beans (habichuelas negras) served with white rice are a staple to island cuisine. Made with sofrito and adobo seasoning, they are infused with Puerto Rican flavor and make a fabulous meal.

Ingredients

Units Scale

1 tbsp achiote oil or olive oil
1/3 cup sofrito
2 tsp adobo seasoning
2 tsp sazon seasoning
2 tsp salt
2 bay leaves
1/2 cup tomato sauce
2 cups dried black beans *see note for instructions on how to use canned beans
8 cups water
garnish: lime juice, cilantro

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Instructions

Rinse thoroughly and remove any rocks or scraps from the dry beans. *See note if using canned beans.
Simmer the oil and sofrito on medium low heat until fragrant then add the adobo, sazon, salt, bay leaves and tomato sauce. Stir to combine, letting the spices bloom for a couple minutes. Finally add the beans and water. Stir and bring to a boil before lowering the heat.
Stew the beans on low for an hour (see note if using canned beans) or until they are cooked through (can take up to 2 hours depending on your beans), stirring every 20 minutes to make sure they don’t stick.
Remove the bay leaves before serving the beans with rice and garnishing with a squeeze of lime juice and spinkle of cilantro.

Notes

If using canned beans: add 3 (15oz) cans of black beans to the pot with their canning liquid, where instructed above. Do not add the 8 cups of water. Stew covered for just 20-30 minutes.