Red Beans and Rice (Habichuelas Guisadas)

This recipe is a huge staple on Puerto Rican cooking. Everyone has their own variation so I will post the recipe I use and some other variations at the end. I use dry beans and use my Instapot to cook them but you can use canned beans if you are pressed for time!

Ingredients
(Feeds 4)

• 4 TBSP of Señorita Sofrito Clásico with Annatto (or regular)
• 1 TBSP of oil (we suggest extra virgin olive oil)
• 2 cans of red beans (or pinto) rinsed
• 1/2 cup of chopped squash (small pieces) (you can use sweet potatoes, yams or any potato)
• 2 cups of chicken or vegetable stock
• 1/3 cup of tomato paste or one can of tomato sauce
• 1/2 squash or potatoes (chopped into small cubes)
• Cilantro for garnish (optional)
• Salt to taste (careful as the stock usually has salt already)
• 2 cups of cooked rice (I love to use brown rice but you can use any grain you like!)

Instructions

1. Cook sofrito on olive oil for about 5-7 minutes on medium/low
2. Add beans, liquid stock and squash
3. Cook for 20-30 minutes until squash is ready

Serve over rice, quinoa or any other grain you like. Add cilantro for garnish. Goes great with a salad side! This is a great filling dish that tastes great over any healthy grain. Beans are full fiber! This is a delicious dish that we hope your family will enjoy!

Variations:

• I like to add a little bit of cooking white wine to my sofrito when its cooking (about 1-2 TBSP)
• Mix the beans for more colour!
• Get creative with your rice! Do quinoa, millet, farro or anything else you like
• You can add some spicy italian turkey sausage to these beans and 1/2 tsp to 1 tsp of cayenne pepper or chili pepper flakes (or both!). This will add some awesome spice to your dish :)