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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
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: Pollack Stew
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:
Nutrition value:
Keywords:
Read more: Minji 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.
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