📝 About This Recipe
A cornerstone of Puerto Rican soul food, these stewed beans are a masterclass in building depth through the holy trinity of Caribbean cooking: sofrito, sazón, and adobo. Simmered until creamy with tender chunks of calabaza squash and salty olives, this dish transforms humble beans into a luxurious, aromatic comfort meal. It is the essential companion to white rice, embodying the warm, vibrant flavors of a traditional Isla del Encanto kitchen.
🥗 Ingredients
The Flavor Base
- 1 tablespoon Olive Oil (extra virgin)
- 2 ounces Cooking Ham or Salt Pork (cubed into small pieces)
- 1/2 cup Homemade or Store-bought Sofrito (the aromatic heart of the dish)
- 4 ounces Tomato Sauce (half of a standard small can)
The Beans and Body
- 2 cans Pink Beans or Red Kidney Beans (15.5 oz each, undrained for extra creaminess)
- 1 cup Calabaza (West Indian Pumpkin) or Butternut Squash (peeled and cut into 1-inch cubes)
- 1 medium Potato (peeled and cubed; helps thicken the sauce)
- 6-8 pieces Manzanilla Olives (pitted, with a splash of brine)
Seasonings and Liquids
- 1 cup Chicken or Vegetable Broth (can substitute with water)
- 1 packet Sazón with Culantro and Achuete (for that iconic orange color)
- 1 teaspoon Adobo Seasoning (adjust to taste)
- 1/2 teaspoon Dried Oregano (crushed between palms)
- 1 piece Bay Leaf (dried)
- 2-3 sprigs Fresh Cilantro (finely chopped for finishing)
👨🍳 Instructions
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1
Place a medium heavy-bottomed pot or caldero over medium heat and add the olive oil.
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2
Add the cubed cooking ham or salt pork to the pot. Sauté for 3-4 minutes until the fat renders and the edges become slightly crispy and golden.
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3
Lower the heat slightly and add the sofrito. Stir constantly for 2-3 minutes until fragrant, being careful not to burn the garlic in the mix.
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4
Pour in the tomato sauce and stir to combine with the sofrito and ham, letting it bubble for 1 minute to take the raw edge off the tomato.
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5
Add the two cans of beans. For a thicker sauce, include the liquid from the cans; for a lighter sauce, drain and rinse them first (though the liquid adds great flavor).
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6
Stir in the cubed pumpkin (calabaza) and potatoes. These will release starches that give the stew its signature velvety texture.
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7
Add the chicken broth, sazón packet, adobo, dried oregano, bay leaf, and olives. Stir well to ensure the spices are evenly distributed.
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8
Bring the mixture to a gentle boil, then immediately reduce the heat to low-medium.
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9
Cover the pot partially and simmer for 20-25 minutes. You’ll know it’s ready when the potatoes and pumpkin are fork-tender.
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10
Pro-tip for thickness: Take a spoon and mash 2-3 pieces of the cooked potato and a few beans against the side of the pot, then stir them back into the sauce.
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11
Taste the sauce. Add more adobo or a pinch of salt if needed, though the olives and ham usually provide enough saltiness.
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12
Remove the bay leaf and stir in the fresh chopped cilantro right before turning off the heat to preserve its bright color and flavor.
💡 Chef's Tips
For the most authentic flavor, use homemade sofrito (blended peppers, onions, garlic, and culantro). If you can't find calabaza, butternut squash or even carrots make a great sweet-savory substitute. Always simmer uncovered for the last 5 minutes if you prefer a thicker, more 'stew-like' consistency. Be careful with extra salt; the sazón, adobo, and olives are all naturally high in sodium. Leftover beans taste even better the next day as the flavors continue to marry in the fridge.
🍽️ Serving Suggestions
Serve generously over a bed of fluffy long-grain white rice (Arroz Blanco). Pair with 'Bistec Encebollado' (steak and onions) or a fried pork chop (Chuleta). Add a side of 'Amarillos' (sweet fried plantains) to balance the savory sauce with sweetness. A few slices of fresh avocado on the side are practically mandatory for the full experience. Serve with a cold glass of Maví or a light Caribbean lager.