PUERTO RICAN BEANS (HABICHUELAS GUISADAS)
These beans are so good. I've been experimenting with them for a long time and finally got them to taste like I remember growing up. *Note: You can use red kidney beans or pink beans if you don't like the roman beans. Additional Note: This is not a weeknight after work dish. It's time consuming but worth it. Tastes much better than canned beans.
Provided by Joanne
Categories Grains
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Soak beans in enough water to cover overnight.
- Empty Beans into colander and wash with cold water. Discard any split/broken beans or beans that look odd in color and/or size.
- Place beans in large pot with cold water (add enough cold water to cover beans by about 3 inches).
- Cook beans on high heat until they come up to a boil.
- Reduce heat to Medium and partially cover with lid. Cook beans for 45 minutes to 1 hour or until beans start to soften stirring occasionally, and adding water as needed (some water will evaporate during cooking). Remember to always have beans covered with at about 3 inches of water.
- Meanwhile, heat a saute pan on medium/low heat. Add olive oil, Sofrito (if using), or the substituted ingredients.
- Saute for 3 minutes, then add tomato paste, Goya sazon, Chicken bouillon cubes, oregano, cumin, black pepper and Olives. Continue to cook for another 2 minutes. Remove from heat, set aside.
- After beans have cooked for about and hour, add the chopped Calabaza or potato (optional) and sofrito with the seasonings to the beans. Mix well, add more water if needed. Cook for additional 1/2 hour on medium heat partially covered, then 1/2 hour on medium heat uncovered stirring occasionally.
- When beans are done, garnish with 1/4 cup chopped cilantro.
Nutrition Facts : Calories 109.1, Fat 9.5, SaturatedFat 1.4, Cholesterol 0.3, Sodium 523.4, Carbohydrate 5.8, Fiber 1.4, Sugar 2.5, Protein 1.4
STRING BEANS LATINO STYLE, EJOTES O HABICHUELAS GUISADAS
When I was growing up my grandmother always had lots of fresh veggies growing in her garden. One of my favorites was string beans. My grandmother would cook up a bunch with thick bacon pieces, onions, tomatos, jalapenos, cilantro and lots of spices. Results delicious stewed string beans. My grandmother would always serve with fresh scallions and tomatos and dollop of crema Mexicana (Like a cream fresh or sour cream) I use Cacique Crema Mexicana. I would wrap it all in a nice warm tortilla and I am in heaven. Enjoy
Provided by Juliann Esquivel @Juliann
Categories Vegetables
Number Of Ingredients 14
Steps:
- First wash and cut off end of the string beans. Next cut each bean in three pieces. Set aside. Next in a heavy pot over medium to high heat begin to render down the bacon. When the bacon has fried some but has not crisped add the onions, garlic, cilantro and jalapenos. Saute in the bacon fat until the onions become limp. Now add the wine, deglaze and continue to saute for one minute.
- Next add the mashed down tomatos and all of the juice from the can. Stir well and now add the seasonings, oregano, cumin, salt and pepper and the beef or chicken broth. Lower the heat to low, cover with a tight lid and let simmer until the string beans are tender. Just before serving take about 1/2 to 3/4 cup of mashed potatoes and stir into the beans dissolving all the potatoes into the sauce. You may taste now again to see if the beans have enough salt or heat. I sometimes add a little cayanne pepper (Optional) as I like the beans spicy with a little heat. I like to serve along side grilled meats or chicken.
- I also like to serve a nice large spoonful in a hot tortilla with a dollop of the Mexican Crema or sour cream. Enjoy
TORTITAS DE EJOTES (STRING BEANS)
Steps:
- In a medium-size bowl, mix the 1 tablespoon of olive oil, vinegar and mustard. In another bowl combine the egg, flour, salt and pepper. Add the vinaigrette. While beating, add the milk, a little at a time. Add the string beans. Heat the oil in a medium-size skillet, over a medium heat. Place the tortitas de ejotes, in patties 2 inches in diameter, in the skillet. Cook them until golden brown on both sides. Serve at once.
BEAN STEW (HABICHUELAS GUISADAS)
Bet you've never had stew like this before! Beans, pumpkin, ham and savory seasonings make this distinctive stew a surefire winner.
Provided by My Food and Family
Categories Home
Time 55m
Yield Makes 10 servings, about 1/2 cup each.
Number Of Ingredients 9
Steps:
- Heat oil in large saucepot on medium heat. Add ham; cook and stir 3 minutes.
- Add tomato sauce and sofrito sauce base; mix well. Cook 5 minutes. Add broth and pumpkin; mix well. Cover. Bring to boil. Stir in alcaparrado condiment and beans. Return to boil. Reduce heat to low. Season to taste with pepper.
- Simmer, uncovered, 15 minutes or until sauce is slightly thickened. Serve over hot cooked rice.
Nutrition Facts : Calories 120, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 8 g
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