Habichuelas (Red Beans)

Name: Habichuelas (Red Beans)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 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

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.

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

Directions

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.

Originally published as Habichuelas in Holiday & Celebrations Cookbook 2011