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Habichuelas Guisada

Our family's Puerto Rican Style beans
Course dinner, Side Dish
Cuisine Puerto Rican
Keyword Casual dining, Dinners
Prep Time 5 minutes
Cook Time 3 hours 30 minutes


  • 1 tbsp olive oil
  • 2 ham hocks or smoked turkey necks or smoked wings
  • 1 med yellow onion large dice
  • 2 cloves garlic smashed but not chopped
  • 1 pound pink beans picked through and rinsed
  • water to cover at least 1 1/2 inch over beans (about 6 cups) you will be adding more as it is absorbed
  • 2 bay leaves
  • 1 can goya tomato sauce 8 ounce
  • 1 packet sazon
  • 2 tbsp olives
  • 2 tbsp sofrito
  • salt and pepper to taste


  • in a large enough pot over medium high heat, heat your olive oil and add onion, garlic and ham hock. Cook about 2 minutes, add rinsed beans, bay leaves and water.
    Bring to a boil.
    Cover and reduce heat to low.
    Cook for about 1 1/2 hours, then check. I usually add another 2 cups of water at this time. Cover and let it simmer on low for another hour.
    Check the beans for liquid, add more if needed (another cup). Let simmer for another 30 minutes.
    At this point, the beans should be tender but not overly soft.
    Add 1 can of tomato sauce, sazon packet, sofrito and olive.
    Let it cook partially covered for about 1/2 hour to thicken.
    Taste, add salt and pepper


Serve with white rice.
I love to eat it a day later with tostones, sorullos and/or a simple fried dough.
2 cups water
3 tablespoons oil
1/4 tsp baking soda
1/4 tsp baking powder
1 tsp salt
and about 1/2 cup of water
Get your dry ingredients together, mix in oil and then slowly incorporate water until dough starts to come together.
Bring together and wrap in plastic wrap and let rest for 15 minutes
Roll out and fry in 350 degree oil.
Sprinkle with kosher saltĀ