Puerto Rican stewed red kidney beans (Habichuelas Coloradas guisadas) from Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla

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Notes about this recipe

  • Stephenn31 on April 14, 2026

    This was nice. The recipe didn’t indicate what to do with the peppers and onion in the first boil so I took them out. But next time I would chop them smaller to start so that they cook and you can eat with the beans. I served with some avocado which was nice

  • meggan on October 25, 2021

    I used jarred sofrito and bacon instead of ham. It was nicely flavored and good with rice.

  • imaluckyducky on October 09, 2021

    4.5 stars. Ok, so this recipe makes a knock-out stewed bean dish that converted my 5yo to beans and made 2 adults happy with their leftovers for the week. The recipe as written is richly flavored, well-seasoned (I hardly had to deviate), and is worth the effort. The effort? If you want to do the recipe as written, you must turn to two other recipes in the book: one recipe basically for a sofrito (the base of most Puerto Rican dishes) and an annatto oil that keeps nicely in a jar for future recipes. I was making Puerto Rican rice as well, so the batch of sofrito wasn't a problem to make and didn't need to be stored, although it freezes well in ice cube trays. You can always buy jarred sofrito as well.

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