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Main course · Caribbean

Puerto Rican Habichuelas Guisadas (Stewed Pink Beans) with Rice

35 min Serves 4 ~545 kcal/serving ~£4.60 (£1.15/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 800 g tinned pinto beans
  • 2 tbsp sofrito (shop-bought)
  • 200 g chopped tomatoes
  • 1 baking potatoes
  • 300 g long grain rice

Nutrition (per serving)

Calories
545 kcal
Protein
20.3 g
Carbohydrate
102.1 g
of which sugars
3.9 g
Fat
2.8 g
of which saturates
0.6 g
Fibre
15 g
Salt
1.27 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the sofrito in a little oil for 2 minutes until fragrant.

  2. 2

    Add the chopped tomatoes and the diced potato, and simmer for 10 minutes.

  3. 3

    Stir in the pinto beans with their liquid and simmer for a further 10-12 minutes until the potato is tender and the sauce has thickened.

  4. 4

    Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain.

  5. 5

    Serve the stewed beans over the rice.

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