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Habichuelas (Red Beans)

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


  • 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


  • In a large skillet, cook Sofrito in oil over medium-low heat for 5 minutes, stirring occasionally.
  • 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.
Editor's Note
Look for Goya Sazon, a seasoning blend, in the international foods section.
Nutrition Facts
3/4 cup (calculated without rice): 207 calories, 3g fat (0 saturated fat), 0 cholesterol, 592mg sodium, 36g carbohydrate (4g sugars, 7g fiber), 10g protein.

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