Spanish Beans( Habichuelas Guisadas)

If you grew up in a Puerto Rican kitchen, the smell of sofrito hitting a hot pot is basically a hug from home.

Habichuelas guisadas is one of those essential dishes that every boricua cook knows by heart. Pinto beans simmer with diced potatoes, sofrito, sazón, garlic, and tomato sauce until the broth thickens into a stew that’s meant to be ladled right over a mound of white rice.

It takes 25 minutes and barely any effort, but it fills you up like a meal that took all day.

Kitchen Tips

• Use homemade sofrito if you have it. The jarred stuff works fine, but fresh takes this from good to abuela-level.
• Don’t drain the canned beans. That starchy liquid helps thicken the broth naturally.
• Mash a few potato pieces against the side of the pot to make the sauce even creamier.
• A squeeze of lime juice at the table brightens the whole bowl.