A Taste of Puertio Rico/Yvonne Ortiz

Traditional Dried Bean Stew (Habichuelas Secas Guisadas Tradicionales0
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 tablespoon annatto oil combined with 1 tablespoon olive oil 1/2 pound smoked ham, diced 1 chorizo (red Spanish sausage), sliced
1/4 cup Basic Recaito 1-1/2 cups tomato sauce 1-1/2 cups water or chicken stock
1/4 pound calabaza (West Indian pumpkin) or potatoes, peeled and diced 1/4 cup alcaparrado 3 cups cooked beans
1/2 teaspoon black pepper



1 Heat the oil in a large pot. Add the ham and chorizo and saute over medium heat for 2 to 3 minutes. Add the recaito and tomato sauce. Cook for 5 minutes. Add the water, calabaza, and alcaparrado. Bring the mixture to a boil.
2 Reduce the heat to a simmer and cook for 10 minutes. Add the beans and black pepper and turn the heat to medium-low. Cook for 10 minutes more.
3 NOTE: To make a bean stew that combines Cuban and Puerto Rican cookery, use 1-1/2 cups cooked gandules (green pigeon peas) and 1-1/2 cups cooked black beans.

Back