Habichuelas Guisadas is a traditional Spanish dish that is native to the Caribbean. The base for this dish is sofrito. Sofrito is a combination of blended up Bell peppers, onions, garlic, recao, cilantro, and olive oil. Adobo is a seasoning also used in Puerto Rican cuisine. Basically the Spanish version of seasoning salt…Don’t substitute there is a huge taste difference! If you use Seasoning salt your Habichuelas Guisadas will not taste the way the recipe is intended to taste.

1 lb. Pinto or Pink Beans

8 cups Water

1/4 cups Sofito  (To make the sofrito place all ingredients in blender use 1/4 cup chopped green Bell pepper,1/4 chopped red bell pepper, 1/4cup cilantro,1/4 cup recao,1/4 cup diced onion,4 garlic cloves, just enough olive oil to emulsify the mixture in blender. Place remaining mixture in ziplock bag and freeze).

1 large 15oz. can Tomato Sauce

5 tbs. Adobo

2 medium White Potatoes diced( in fall I sometimes substitute with pumpkin in fall and winter)

2 packets Goya Sazon Seasoning

Place dry beans in a pan or bowl overnight and cover in water to soak.

Drain the beans and rinse them.

Place the drained beans, diced potatoes, and 8 cups of water to boil in a large pot, once boiling lower to med-high heat. Stir occasionally so that the beans do not stick to the bottom of the pot. You will cook the beans for about an hour and 45 minutes.

The beans should be soft but not mushy.

You will keep the heat at medium high and add the sofrito, adobo, sazon packets,and tomato sauce. Stir until incorporated. Continue to stir occasionally and allow to simmer for about 30 minutes. Serve with your favorite rice dish or alone. I always serve this with white rice or Arroz Con Pollo!