Best Island Red Beans Habichuelas Coloradas Grandes Recipes

Island Red Beans (Habichuelas Coloradas Grandes) image

Provided by Chef mariajane

Categories < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
4 garlic cloves, crushed and peeled
2 anaheim chilies or 2 poblano peppers, finely diced
1 small onion, finely diced
1/2 cup fresh cilantro, packed, finely chopped, plus more for garnish
1 (15 ounce) can red kidney beans, beansm rinsed
1/2 cup tomato sauce
1/2 teaspoon dried oregano, crushed
1/4 teaspoon fresh ground pepper
1/8 teaspoon salt
1 -3 cup water

Steps:

Heat water in a large saucepan or Dutch oven over medium-high heat. Add garlic, chili pepper, onion and cilantro and cook, stirring until onion is softened, 3-4 minutes. Add beans, tomato sauce, oregano, pepper and salt; stir to combine. add 1-3 cups water. (Usually the beans are covered by at least 1-inch of water. The more "wet" you like your beans, the more water you should add). Bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes. Serve sprinkled with cilantro, if desired.
8 servings about 3/4 cups each.
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Nutrition Facts : Calories 98.3, Fat 2, SaturatedFat 0.3, Sodium 120.1, Carbohydrate 15.8, Fiber 4.6, Sugar 1.8, Protein 5.2

Puerto Rican Beans (Habichuelas Guisadas) image

Provided by Joanne

Categories Grains

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 18

1 (16 ounce) bag goya roman beans
1 cup cubed calabaza squash (optional) or 1 cup cubed russet potato (optional)
2 tablespoons tomato paste
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon fresh ground black pepper
3 chicken bouillon cubes
3 (1 1/2 ounce) packages Sazon Goya seasoning (with Cilantro and Tomato)
water
10 stuffed manzanilla olives
1/4 cup olive oil
1 cup sofrito sauce (see my Sofrito, or see substitute)
1 small onion, chopped
2 cubanelle peppers, chopped
6 garlic cloves (mashed in a mortar and pestle or finely chopped)
1/4 cup fresh cilantro, chopped
1/4 cup chopped fresh cilantro
you can add chopped ham, chorizo or bacon, to the beans if you'd like. if so brown the meat in the saute pan before you add the sofrito

Steps:

Soak beans in enough water to cover overnight.
Empty Beans into colander and wash with cold water. Discard any split/broken beans or beans that look odd in color and/or size.
Place beans in large pot with cold water (add enough cold water to cover beans by about 3 inches).
Cook beans on high heat until they come up to a boil.
Reduce heat to Medium and partially cover with lid. Cook beans for 45 minutes to 1 hour or until beans start to soften stirring occasionally, and adding water as needed (some water will evaporate during cooking). Remember to always have beans covered with at about 3 inches of water.
Meanwhile, heat a saute pan on medium/low heat. Add olive oil, Sofrito (if using), or the substituted ingredients.
Saute for 3 minutes, then add tomato paste, Goya sazon, Chicken bouillon cubes, oregano, cumin, black pepper and Olives. Continue to cook for another 2 minutes. Remove from heat, set aside.
After beans have cooked for about and hour, add the chopped Calabaza or potato (optional) and sofrito with the seasonings to the beans. Mix well, add more water if needed. Cook for additional 1/2 hour on medium heat partially covered, then 1/2 hour on medium heat uncovered stirring occasionally.
When beans are done, garnish with 1/4 cup chopped cilantro.

Nutrition Facts : Calories 109.1, Fat 9.5, SaturatedFat 1.4, Cholesterol 0.3, Sodium 523.4, Carbohydrate 5.8, Fiber 1.4, Sugar 2.5, Protein 1.4

Puerto Rican Beans and Rice(Habichuelas Rosadas) image

Provided by Sharon123

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

2 cups water
1 3/4 lbs calabaza squash or 1 3/4 lbs butternut squash, peeled and cut into 1/2 inch cubes
1 teaspoon annatto seeds (optional)
2 tablespoons olive oil
1 medium onion, chopped
1 small sweet green pepper, chopped
1/2 chili pepper, finely chopped
2 cloves garlic, finely chopped
6 fresh cilantro leaves, finely chopped (or use culantro leaves, if you can find them)
1/2 cup tomato sauce
1 (15 ounce) can pink beans, undrained
3/4 teaspoon salt
1/2 teaspoon dried oregano leaves
3 cups water
1/4 cup olive oil
1 teaspoon salt
2 cups long-grain white rice

Steps:

Prepare Cooked White Rice: In a heavy 4-quart saucepan or Dutch oven, heat 3 cups water, 1/4 cup olive oil, and salt to boiling over high heat.
Reduce heat to medium; add 2 cups rice and cook uncovered until rice appears to be dry-10 to 15 minutes.
Using a fork, bring rice on the bottom to the top, but do not mix.
Reduce heat to low; cook 10 minutes.
Turn rice over again and cook 10 minutes longer.
Cover rice and keep warm until ready to serve.
This rice dish is somewhat crunchy in texture.
Beans: In a 1-quart saucepan, heat water and squash to boiling over high heat.
Reduce heat to low, cover, and cook until tender-10 to 15 minutes.
Drain squash, reserving 1 1/2 cups cooking liquid in a measuring cup.
Add annatto seeds to cooking liquid and set aside 5 minutes.
In 4-quart saucepan, heat olive oil over medium heat.
Add onion, green pepper, garlic, chile pepper, and cilantro; saute mixture, or sofrito, 5 minutes.
Strain liquid from annatto into sofrito, discarding seeds.
Add tomato sauce and squash.
Reduce heat to low and cook, stirring occasionally, until sauce is thickened-about 20 minutes.
Stir undrained beans, salt, and oregano into mixture and cook until beans are warmed through and sauce has thickened again-about 15 minutes.
To serve, spoon bean mixture over Cooked White Rice on serving plate.
Enjoy!