Habichuelas Guisadas, or Stewed Beans, were one of the main staples in my household growing up! My mom and grandmother often made arroz con gandules (rice and pigeon peas) but this was a close second! I remade this recipe using my version of Sofrito and Sazon! I included a not-chick’n cube, which can be found at Whole Food Market or in some grocery stores (or online), because, traditionally, my family added chicken bouillon and other meat flavors to the beans. I think my revision is tasty enough to enjoy and not miss all the other jazz that is often included. I really hope you enjoy my plant based version of stew beans!
- 1 tsp olive oil
- 2 tbsp Sofrito
- 1 can white beans*
- 1 tbsp sazon (or 1 envelope)
- ½ cup tomato sauce (or 4 oz)
- 1 not-chick’n cube or veggie cube
- ¼ cup white potatoes, peeled & diced optional
- 1 ½ cup water
*Note: I use White beans because that is what I had in my cabinet! You can also use Pinto beans, Kidney beans, chickpeas, black-eyed peas, black beans… You get it. Use what you have!
- Heat oil in small saucepan over medium-high heat. Add the sofrito. Cook, stirring occasionally, until onions are soft and translucent, 5-7 minutes.
- Stir in the beans, tomato sauce, water, Sazón, not-chick’n cube and potatoes, if using. Cook, stirring occasionally, until it begins to boil, about 2 minutes.
- Reduce heat to simmer, stirring occasionally, until bean mixture thickens, about 10 minutes. Serve warm over Jasmine Rice.
See a video on how to make these!