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Habichuelas Negras (Puerto Rican Stewed Black Beans)
Habichuelas Negras (Puerto Rican Stewed Black Beans) is a traditional Puerto Rican recipe for a classic stew of black beans in a sofrito and adobo seasoning base. The full recipe is presented here and I hope you enjoy this classic Puerto Rican version of: Puerto Rican Stewed Black Beans (Habichuelas Negras).
prep time
15 minutes
cook time
60 minutes
Total Time:
75 minutes
Serves:
6
Rating: 
Tags : Vegetarian RecipesSpice RecipesBean RecipesPuerto-rico Recipes
My wife really loved Mexican-style black beans when I introduced her to them. She mentioned this to a fried from Puerto Rico and was given this recipe as a gift. You can use either dried or tinned beans. The recipe below is for dried black beans. If using tinned black beans, add to the pot along with their liquid and cook for 20 minutes. For festive versions, a smoked ham hock is added to this stew and cooked with the beans. Note that you will need three times the amount of cooked beans to dried beans, which means 1kg of cooked beans in this recipe.
Ingredients:
350g dried black beans *see note for instructions on how to use canned beans
4 tbsp
sofrito
2 tsp
adobo seasoning
1 tsp salt
3 bay leaves
1 tbsp olive oil
2l water
boiled rice, to accompany
lime and coriander leaves to garnish
Method:
Rinse and pick over the beans then place in a large bowl, cover with water and set aside to soak for 2 hours, preferably over night.
Drain the beans, transfer to a large stock pot and combine with the adobo seasoning, salt, bay leaves, oil, and water. Stir everything together and bring to a boil, then reduce the heat to a simmer.
Continue simmering the beans for an hour or until they are cooked through (note that this can take up to 2 hours depending on how fresh your beans are), stirring every 20 minutes or so, to make sure they don’t stick.
Remove the bay leaves and serve the beans with rice and garnish with a squeeze of lime juice and a sprig of coriander.
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