Habichuelas Guisadas (Puerto Rican Stewed Beans)

If there's one Puerto Rican dish you have to try, it's my mom's habichuelas guisadas (stewed beans). Made with sofrito, sazon and lots of love, these hearty beans are the definition of comfort when served over a bed of warm rice. 

  • Author: Salima Benkhalti
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Entree, Dinner, Lunch, Main Dish
  • Method: Stovetop
  • Cuisine: Puerto Rican, Latin
  • Diet: Vegan


  • 1 tbsp olive oil (or achiote oil
  • 3 tbsp sofrito
  • 1 tsp sazon seasoning 
  • 2 dried bay leaves
  • 1 cup tomato puree 
  • 3 cans (16oz) red or pink beans (DO NOT DRAIN) 
  • ½ cup vegetable broth (or water) 
  • cilantro to garnish 
  • salt and pepper to taste (I usually use about ½ teaspoon of each) 


  1. In a large soup pot heat your oil over medium heat until it begins to shimmer. Toss in sofrito and sautee for a few minutes. 
  2. Next, add in sazon and bay leaves. Mix for another minute to allow the spices to bloom. Pour in the tomato puree, beans (with their liquid), and water or broth before bringing liquid to a boil.
  3. At this point, lower the beans to a simmer and cook over low heat for at least a half hour. The longer they cook, the better the flavor! 
  4. Taste to see if they need any salt and pepper before serving over rice and garnishing with cilantro. 

Keywords: habichuelas guisadas, Puerto Rican beans