{
  "id": "https://cookbook.antoniwan.online/recipes/habichuelas-guisadas-en",
  "slug": "habichuelas-guisadas-en",
  "title": "Habichuelas Guisadas",
  "description": "Canned pink beans, sofrito, and pumpkin. The pumpkin thickens the broth.",
  "language": "en",
  "translationGroup": "habichuelas-guisadas",
  "publishedAt": "2026-07-04T14:00:00.000Z",
  "group": "Sides & staples",
  "recipeCategory": "Sides & staples",
  "recipeCuisine": "Puerto Rican",
  "subjects": [
    "cooking",
    "recipes",
    "food",
    "puerto-rico"
  ],
  "introduction": "Canned pink beans, a cube of sofrito, and pumpkin. The pumpkin thickens the broth. Twenty to twenty-five minutes on medium-low.",
  "ingredients": [
    "1 tablespoon achiote oil (or olive oil + ½ teaspoon sazón)",
    "3 tablespoons sofrito (homemade or store-bought)",
    "¼ cup tomato sauce",
    "2 cans pink beans, rinsed",
    "1 cup pumpkin (auyama/kabocha) in small cubes",
    "1 small potato in small cubes (optional)",
    "1 to 2 tablespoons alcaparrado, rinsed (optional)",
    "1 teaspoon sazón",
    "1½ to 2 cups water or low-sodium broth",
    "Salt to taste, cilantro to finish"
  ],
  "equipment": [
    "Knife and cutting board",
    "Caldero or wide pot"
  ],
  "method": [
    "Achiote oil over medium heat. Sofrito and tomato sauce, 2 or 3 minutes, until it smells like home.",
    "Add the pumpkin, potato, sazón, alcaparrado, beans, and the water or broth. Stir.",
    "Bring to a boil, then medium-low, uncovered, 20 to 25 minutes, until the pumpkin breaks down and the broth thickens. For thicker, mash a few pieces of pumpkin or a few beans against the pot.",
    "Taste and adjust the salt. Cilantro on top. Serve over white rice."
  ],
  "notes": [
    "Rinse canned beans to drop sodium. Dry beans only if you have the soak overnight.",
    "The pumpkin thickens without cream or lard. Do not skip it.",
    "Leftovers: better the next day. 4 to 5 days in the fridge. They freeze well.",
    "Variants: red, white, or gandules instead of pink.",
    "If you are setting aside a portion for a baby who is learning to eat, take it from the pot before adding the alcaparrado and the salt."
  ],
  "markdownUrl": "https://cookbook.antoniwan.online/recipes/habichuelas-guisadas-en.md",
  "imageCredit": "Jerjes Medina Albino",
  "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:Arroz,_Habichuelas_y_Pescado_Frito.jpg",
  "imageLicense": "CC0"
}