(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Growing up in Puerto Rico, habichuelas were a staple in my kitchen. This hearty stew brings back memories of family gatherings and cozy evenings. I've tweaked my abuela's recipe over the years, perfecting a blend of spices that'll make your taste buds dance. Don't let the simplicity fool you - this dish packs a flavor punch that'll have you coming back for seconds. Ready to dive into a bowl of comfort? Let's get cooking!
Ingredients for Delicious Habichuelas Stew
- Dried beans: Essential protein source and hearty texture, the base of the stew, adds substance and depth to the dish.
- Olive oil: Provides richness and flavor, sautéing the vegetables and beans, enhancing the overall taste and mouthfeel of the stew.
- Onion: Adds sweetness and depth, a flavor foundation for the stew, creating a savory base with its aromatic qualities.
- Garlic: Infuses a pungent, robust flavor, enhancing the overall taste profile, adding depth and complexity to the stew.
- Bell pepper: Offers sweetness and crunch, a colorful addition, providing a fresh and vibrant element to the stew.
- Cumin: Adds warm, earthy notes, a key spice for depth of flavor, enhancing the overall savory profile of the stew.
- Paprika: Provides smoky, sweet undertones, adding depth and color, enhancing the visual appeal and flavor complexity of the stew.
- Vegetable broth: Infuses savory umami flavors, a key liquid component, enriching the stew with depth and complexity.
- Diced tomatoes: Offers acidity and sweetness, a flavorful base, adding brightness and freshness to the stew.
- Cilantro: Adds freshness and brightness, a vibrant garnish, providing a pop of color and herbaceous flavor to the stew.
Read more: Mulligatawny Stew
Essential Tools for Making This Stew Recipe
- Large pot: Essential for cooking the beans and stew together without overflowing.
- Chopping board: Needed for chopping the onion, garlic, and bell pepper to add flavor and texture to the stew.
- Chef's knife: Essential for cutting and chopping the vegetables and herbs for the stew.
Habichuelas Stew Recipe
A hearty and flavorful bean stew, perfect for a cozy meal.
Print
Jump to comment
Pin This
Equipment
- Large pot
- Wooden Spoon
Ingredients:
Main Ingredients
- 2 cups Dried Beans soaked overnight
- 1 tbsp Olive Oil
- 1 Onion chopped
- 2 cloves Garlic minced
- 1 Bell Pepper chopped
- 1 tsp Cumin
- 1 tsp Paprika
- 4 cups Vegetable Broth
- 1 can Tomatoes diced
- 1 tsp Salt to taste
- 1/2 tsp Black Pepper to taste
- 1/4 cup Cilantro chopped, for garnish
Read more: Reindeer Stew Recipe
Instructions:
- 1. Heat the olive oil in a large pot over medium heat.
- 2. Add the chopped onion, garlic, and bell pepper. Sauté until softened.
- 3. Stir in the cumin and paprika, cooking for another minute.
- 4. Add the soaked beans, vegetable broth, and diced tomatoes. Bring to a boil.
- 5. Reduce heat and simmer for 45 minutes, or until beans are tender.
- 6. Season with salt and pepper to taste.
- 7. Garnish with chopped cilantro before serving.
Notes:
Feel free to add other vegetables like carrots or potatoes for extra heartiness.
Nutrition value:
Calories: 250kcalCarbohydrates: 45gProtein: 12gFat: 5gSaturated Fat: 1gSodium: 800mgPotassium: 750mgFiber: 12gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 4mg
Keywords:
Tried this recipe?Let us know how it was!
Read more: Shyakpa Stew Recipe
Make-Ahead and Freezing Tips for Habichuelas Stew
Make Ahead Instructions
- Prepare the habichuelas stew as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop, adding a splash of water or broth if needed to loosen the stew.
Freezing Instructions
- Allow the habichuelas stew to cool to room temperature.
- Transfer to a freezer-safe container, leaving some space for expansion.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop.
Adding a small piece of kombu seaweed while cooking dried beans can help reduce their gas-producing properties.
Frequently Asked Questions About This Stew Recipe
FAQ:
Can I use canned beans instead of dried beans for this recipe?
Yes, you can substitute canned beans for dried beans. Just be sure to drain and rinse the canned beans before adding them to the stew.
How long can I store the leftovers in the fridge?
You can store the leftovers in an airtight container in the fridge for up to 3-4 days. Just reheat before serving.
Can I freeze this stew?
Yes, you can freeze this stew. Allow it to cool completely, then transfer to a freezer-safe container. It will keep well for up to 3 months.
Is this recipe vegan?
Yes, this habichuelas stew recipe is vegan as it uses vegetable broth and does not contain any animal products.
Can I add other vegetables to this stew?
Absolutely! Feel free to customize this stew by adding your favorite vegetables like carrots, potatoes, or squash. Just adjust the cooking time as needed.
0 thoughts on “Habichuelas Stew Recipe”