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frijoles negros with rice on a plate

Puerto Rican Style Stewed Black Beans with Rice (Habichuelas Negras)

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  • Author: Salima Benkhalti
  • 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


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.


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


  1. Rinse thoroughly and remove any rocks or scraps from the dry beans. *See note if using canned beans.
  2. 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.
  3. 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.
  4. Remove the bay leaves and serve the beans with rice and garnish with a squeeze of lime juice and sprig of cilantro.


  • 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.