Puerto Rican Beans And Rice Habichuelas Rosadas Recipes

HABICHUELAS GUISADAS (PUERTO RICAN STEWED BEANS)

Steps:

• In a medium sized sauce pan, heat the olive oil over medium heat. Add the chopped ham and saute for 2-3 minutes, until it starts to caramelize.
• Add the sofrito and Sazon seasoning. Saute for 2 minutes, until fragrant.
• Add the tomato sauce, oregano, bay leaves, and cumin. Saute for 1 minute.
• Add the chicken stock, beans (with their liquid), chopped potato, pumpkin or carrot, olives, and chopped cilantro. Cover and bring the mixture to a boil.
• Once the mixture comes to a boil, reduce to a simmer and cook for 30-40 minutes, stirring occasionally. Allow the flavors to meld, the beans to become really tender, and the pumpkin/carrots to cook. The mixture should be very creamy and not soupy.
• Check for seasoning, and add Adobo or salt if needed.
• Serve over white or yellow rice, with an extra sprinkle of cilantro, if desired.

PUERTO RICAN BEANS AND RICE(HABICHUELAS ROSADAS)

Steps:

• Prepare Cooked White Rice: In a heavy 4-quart saucepan or Dutch oven, heat 3 cups water, 1/4 cup olive oil, and salt to boiling over high heat.
• Reduce heat to medium; add 2 cups rice and cook uncovered until rice appears to be dry-10 to 15 minutes.
• Using a fork, bring rice on the bottom to the top, but do not mix.
• Reduce heat to low; cook 10 minutes.
• Turn rice over again and cook 10 minutes longer.
• Cover rice and keep warm until ready to serve.
• This rice dish is somewhat crunchy in texture.
• Beans: In a 1-quart saucepan, heat water and squash to boiling over high heat.
• Reduce heat to low, cover, and cook until tender-10 to 15 minutes.
• Drain squash, reserving 1 1/2 cups cooking liquid in a measuring cup.
• Add annatto seeds to cooking liquid and set aside 5 minutes.
• In 4-quart saucepan, heat olive oil over medium heat.
• Add onion, green pepper, garlic, chile pepper, and cilantro; saute mixture, or sofrito, 5 minutes.
• Strain liquid from annatto into sofrito, discarding seeds.
• Add tomato sauce and squash.
• Reduce heat to low and cook, stirring occasionally, until sauce is thickened-about 20 minutes.
• Stir undrained beans, salt, and oregano into mixture and cook until beans are warmed through and sauce has thickened again-about 15 minutes.
• To serve, spoon bean mixture over Cooked White Rice on serving plate.
• Enjoy!

PUERTO RICAN BEANS AND RICE

Steps:

• Put all ingredients except rice in a medium saucepan; bring to a boil.
• Stir; lower heat and simmer until thickened, about an hour.
• Serve over rice (tip: when preparing rice, rinse before cooking).

MAMAS PUERTO RICAN PINK BEANS

Steps:

• Pick out bad beans and rocks.
• Rinse beans with water.
• Place beans in pot with water 1-2 inch above beans and 2 Tablespoons of oil cook until beans rise to the top.
• Add water once beans rise. Beans will fall again. Wait until fully cooked. (This will be when beans are soft/ slightly open).
• After beans are fully cooked
• Combine 2 Tablespoons Sofrito, 2 packets of the Sazón, 1/4 Tablespoon of Adobo con Cumin, and Half can of salsa into a small sauce pan and cook
• Mix Sauce with beans and add 1/3 cup water.
• Finish cooking beans together with sauce to combine flavor into beans.
• Beans and sauce should make a thicker together