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Habichuelas (Red Beans) Recipe

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My grandmother gave me the recipe for this traditional red bean dish. It's been a tried-and-true standby in my family for years. It's best served as a side, usually with white rice, and goes well with any entree.
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 4 servings

Ingredients

  • 2 tablespoons Sofrito
  • 1 tablespoon olive oil
  • 2 cups water
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 2 medium potatoes, peeled and cubed
  • 1 can (8 ounces) tomato sauce
  • 1 envelope Goya sazon with coriander and annatto
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked rice, optional

Nutritional Facts

3/4 cup (calculated without rice) equals 207 calories, 3 g fat (trace saturated fat), 0 cholesterol, 592 mg sodium, 36 g carbohydrate, 7 g fiber, 10 g protein.

Directions

  1. In a large skillet, cook Sofrito in oil over medium-low heat for 5 minutes, stirring occasionally.
  2. Add the water, beans, potatoes, tomato sauce, sazon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until potatoes are tender. Serve with rice if desired. Yield: 4 servings.
Editor's Note: Look for Goya Sazon, a seasoning blend, in the international foods section.
Originally published as Habichuelas (Red Beans) in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p104

Nutritional Facts

3/4 cup (calculated without rice) equals 207 calories, 3 g fat (trace saturated fat), 0 cholesterol, 592 mg sodium, 36 g carbohydrate, 7 g fiber, 10 g protein.

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