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There is no question that this side dish is the traditional Puertorican complement to white rice, fried plantains and sauteed beef tenderloin with onions (arroz blanco, habichuelas guisadas, tostones/amarillos, y bistec encebollado).  Of course, for purists of Puertorrican cooking this fast track version of “Habichuelas Guisadas” is a sacrilege (how dramatic!) because I am using canned beans (relax, I also have a recipe with dried beans).  However, some of you will agree with me that this quick and easy recipe is a lifesaver for busy parents, college students and professionals that forgot to soften the dried beans in water the night before. Sometimes I find organic canned pink beans.  If you want you may substitute the pumpkin with same amount of cubed potatoes or the chicken stock with good quality vegetable stock. Also, if you have some left overs, you can make “arroz mamposteado”  (sauteed white rice and beans).  My grandmother likes to add cubed ham (jamón de cocinar) to the “sofrito”.   I find my version pretty flavorful and tasty without the ham so its optional and depending on your preference.

Well, my mother and grandmother might not approve, but I think these beans turn out pretty awesome! Ja!

Enjoy!

Habichuelas Rosadas Guisadas Fáciles (Easy Stewed Pink Beans)

Ingredients

2 tbsp extra virgin olive oil

2 garlic cloves minced

1/4 cup cubanel green pepper (pimiento de cocinar) finely chopped

1/4  cup white onion finely chopped

1 recaito “ice cube” ( about 1 1/2 tbsp)

2 tsp kosher salt

1/4 cup tomato sauce

1  15 ounce can of pink beans (drained)

1 cup fresh pumpkin cubed

2 cups organic chicken broth

Procedure

1.  In a saucepan heat extra virgin olive oil.  Add garlic, pepper, onion and recaito. Sauté for about 5 minutes over medium heat.

2. Add salt and tomato sauce  to complete the “sofrito”. Sauté for about 3 minutes.

3.  Add beans and pumpkin and stir followed by chicken broth.  Cover and cook over medium-low heat for almost 20.  Stir occasionally and make sure there is enough liquid for beans not to stick to bottom of sauce pan.

4.  Serve over your choice of white or yellow rice.

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