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
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- 1 tbsp olive oil
- 1/3 cup sofrito
- 2 tsp adobo seasoning
- 2 tsp sazon seasoning
- 1 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
Instructions
- Rinse thoroughly and remove any rocks or scraps from the dry beans. *See note if using canned beans.
- Warm the oil in a pot before adding in the sofrito. Simmer 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 everything together and bring to a boil, before lowering the heat to a simmer.
- Stew the beans for an hour (see note if using canned beans) 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 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 for just 20-30 minutes.