Puerto Rican Style Stewed Black Beans (Habichuelas Negras)
Have you ever had one of those meals that feels like a big hug in a bowl? For me, that’s habichuelas negras—delicious, guisado, stewed black beans, Puerto Rican style with rice, and tostones.
Growing up, I remember the rich aroma of my mom’s black beans simmering on the stove, and I have to admit I wasn’t a fan, but now, I can’t get enough of this protein rich recipe with fluffy white rice.
Now, I get to share this with you—an easy recipe for habichuelas guisadas that you can make in your own kitchen with the best ingredients.
Whether you’ve got some canned black beans in the pantry or a bag of those dried beans (frijoles) that have been hanging out at the top of the shelf, this recipe will help you whip up a dish that’s both simple and packed with the earthy Puerto Rican sofrito flavors.
So, let’s make the best frijoles negros that you’ll want to make more than once.
Table of Contents
Why You’ll Love This Recipe:
- With sofrito, tomato, and spices like bay leaves and cumin, this dish captures the heart of Boriquen cuisine.
- Using canned black beans saves time, but using dried black beans can equally make it a perfect weeknight meal, the secret is to let the dried beans soak overnight.
- Enjoy it as a side dish with rice or turn it into a hearty black bean soup—the choice is yours – perfect with a side of aguacate (avocado) slices and tostones.
Equipment Needed For This Recipe
- Round Dutch Oven – at least 5.5 qt
- Wooden Cooking Spoon
- Chef Knife
- Wooden Cutting Board
See Recipe Card Below For Detailed Measurements and Instructions.
Ingredients For Homemade Habichuelas Negras and Substitutions
- Dried Blacks Beans – or canned black beans for those busy weeknights.
- Broth – Chicken or vegetable broth
- Filtered Water – for rinsing, soaking, and cooking.
- Sofrito – the key Puerto Rican flavors for this recipe
- Oil – Avocado (ideal for sauteing), but you can also use extra virgin olive oil.
- Organic Sazón
- Organic Salt-free Adobo
- Cumin Powder
- Tomato Paste – or 2 small Campari tomatoes
- Onion – small white or sweet onion
- Garlic – minced, pressed
- Oregano – fresh or dried
- Bay Leaves
- Fresh Cilantro – for garnish
Top Tips When Preparing Black Beans from Scratch
- Rinse the beans, then soak them in plenty of filtered water overnight. *The beans will soak in lots of water; cover them with at least 2-3 in of water.
- If you’re short on time but still want to start with dried beans, here’s a trick: Rinse the beans, then bring them to a boil with water, simmer for 2 minutes, remove them from the heat, and allow them to sit for at least an hour.
- If the beans become too thick after cooking, add a little extra stock. Beans are starchy and can make the liquid a bit dense.
Measurements and Quantities in the Recipe Card Below
Step-by-Step Instructions For The Best Stewed Beans
Step One – Prep
- Rinse and soak the beans, ideally overnight or at least 12 hours. If you need to rush, boil and simmer them and allow them to sit in the hot water for an hour or two before cooking.
- Drain and rinse the beans, set aside.
- Dice the onions, mince the garlic, and set aside.
- Dice the onions, mince the garlic, and set aside.
Step Two – Saute the Base
- Preheat the dutch oven to medium-low heat.
- Coat the dutch oven with avocado oil, and saute the diced onions until they’re slightly caramelized and translucent.
- Then, stir in the minced garlic and sofrito for 3-4 minutes.
- Then add the seasoning, bay leaves, and tomato paste and cook for 4 minutes to cook the tomato paste.
Step Three – Bring it all together
- Add the beans to the dutch oven and stir, coating the beans with the cooked flavor base.
- Add the broth and water, bring to a boil, and reduce to a simmer, uncovered, for two hours.
- Test the doneness. If the liquid is too thick, add a cup of water to loosen it. Continue to simmer the beans until tender, roughly 30 minutes.
Step Four
- Then add freshly chopped cilantro to the beans and set some aside for garnish.
What To Serve with Habichuelas Negras
When I think of beans, I automatically think rice and beans, and that’s because these two are the perfect pairing. The fluffy rice soaks up the delicious stew you’ve worked hard to develop. This rice recipe is so simple and perfect!
If you love cilantro lime rice, it’s also the perfect pairing with stewed black beans.
I also love this pollo sudado, a Colombian-style chicken stew with rice and beans and a side of crispy patacones fried or air-fried, or sweet plantains (maduros).
FAQs
What are the key ingredients in habichuelas negras?
In addition to the black beans, the most important ingredients for developing those rich flavors are sofrito and spices.
Can I use canned beans vs dried beans for habichuelas negras?
Yes, you can save lots of time when you use canned black beans. However, there is a richness that’s developed when cooked from dried beans vs. canned because you’re cooking them for a longer period of time.
Are habichuelas negras vegan or at least vegetarian?
You can make these vegan by substituting the chicken stock with vegetable stock. Beans and the rest of the ingredients in this recipe are vegan.
Stewed Black Beans – Habichuelas Negras
Equipment
- 1 Dutch Oven At least 5.5 qt
- 1 Large Wooden Cooking Spoon
- 1 Chef Knife
- 1 Wooden Cutting Board
Ingredients
Beans
- ½ lb Dried Blacks Beans – or canned black beans for those busy weeknights.
- Filtered Water For soaking and rinsing
- 1 cup Filtered Water For cooking
- 1 qt Low-Sodium Chicken or vegetable broth
Flavor Base
- 2 tbsp Oil – Avocado ideal for sauteing but you can also use extra virgin olive oil.
- 2 tbsp Sofrito the key Puerto Rican flavors for this recipe
- 1 tbsp Organic Sazón
- 1 tsp Salt-Free Organic Adobo
- 1 tsp Cumin Powder
- 1 tsp Tomato Paste – or 2 small Campari tomatoes
- 1 Onion – small white or sweet onion
- 1 Clove Garlic – minced pressed
- ¼ tsp Oregano – fresh or dried
- ¼ bunch Fresh Cilantro – for garnish
- 2 Bay Leaves
Instructions
Step One – Prep
- Rinse and soak the beans, ideally overnight or at least 12 hours. If you need to rush, boil and simmer them and allow them to sit in the hot water for an hour or two before cooking.
- Drain and rinse the beans, set aside.
- Dice the onions, mince the garlic, and set aside.
- Dice the onions, mince the garlic, and set aside.
Step Two – Saute the Base
- Preheat the dutch oven to medium-low heat.
- Coat the dutch oven with avocado oil, and saute the diced onions until they’re slightly caramelized and translucent.
- Then, stir in the minced garlic and sofrito for 3-4 minutes.
- Then add the seasoning, bay leaves, and tomato paste and cook for 4 minutes to cook the tomato paste.
Step Three – Bring it all together
- Add the beans to the dutch oven and stir, coating the beans with the cooked flavor base.
- Add the broth and water, bring to a boil, and reduce to a simmer, uncovered, for two hours.
- Test the doneness. If the liquid is too thick, add a cup of water to loosen it. Continue to simmer the beans until tender, roughly 30 minutes.
Step Four
- Then add freshly chopped cilantro to the beans and set some aside for garnish.
Notes
Top Tips When Preparing Black Beans from Scratch
- Rinse the beans, then soak them in plenty of filtered water overnight. *The beans will soak in lots of water; cover them with at least 2-3 in of water.
- If you’re short on time but still want to start with dried beans, here’s a trick: Rinse the beans, then bring them to a boil with water, simmer for 2 minutes, remove them from the heat, and allow them to sit for at least an hour.
- If the beans become too thick after cooking, add a little extra stock. Beans are starchy and can make the liquid a bit dense.
