Habichuelas Recipe

The quickest Puerto Rican bean recipe this side of...whatever river is over there

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SAZON IS BACK IN STOCK IN TIME FOR THE HOLIDAZE!

Thanks to everyone who is still purchasing and word of mouthing the B&B blends. Our sazon sold out for its third (fourth?) time! But, we now have more in stock just in time for the holidays. Better catch this Pokémon fast!

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On the way to Mami’s house

I’m sure some of you are already in the thick of cooking your Thanksgiving menu. I know I am. I had to make the cornbread this morning so it’ll be dry enough to turn into our family’s…

Cornbread Dressing (stuffing) with Salami

…by Thursday morning.

I have to pick up the turkey tomorrow. Five-years ago I made the move from the frozen Safeway turkeys and started purchasing a fresh turkey from Branigan's Turkey Farm in Woodland, CA for Thanksgiving and I never looked back. There’s obviously nothing wrong with the frozen Safeway brand turkeys, I just started noticing that the texture of the meat was really inconsistent every year. One year we had a turkey that was so tough, even though I cook it the same way every year without fail because Mami will yell at me that “Thanksgiving is not the time to experiment,” that we had to throw most of the meat out. The downside to a fresh turkey is, you better plan on cooking it or freezing it within two days of purchase. And it’s more expensive.

At the beginning of November, I’ll make a list of all the things I need to buy for Thanksgiving. Some of the ingredients are getting more and more difficult to find because they’re considered so old-fashioned(?), like the storebrand 9’’ shallow pie crusts that come in a tin that are crucial to Mami’s pumpkin pies. Sorry, Marie Callender’s…we don’t gusta your brand of frozen ready made pie crusts. At the beginning of the week of Thanksgiving, I’ll make a list of all the things I need to make.

While I’m thinking…I’ll doodle. Do you also do this? I’m a big doodler. Every job I ever had, before I decided to take the plunge and be a full-time writer, would chastise me for doodling while they were talking. But, I swear I was listening. I felt like doodling helped me to absorb more information because I alternate between taking notes and doodling.

I’m trying to get a little gift together for my paid subscribers in time for Christmas. And while I’m rushing to do so, I noticed I did not have my recipe for habichuelas written down anywhere! I know I’ve mentioned them. Hell, I’ve even created a TikTok of how I make them.

@eatgordaeatChuletas #prfood #fyp #puertoricanfood

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Honestly, they don’t even need a recipe. They’re one of those non-recipe recipes, you know? Here’s the non-recipe to the recipe. Did you get the recipe?

QUICK HABICHUELAS

2 - 15 ounce cans of beans, drained and rinsed*

1 - 8 ounce can of tomato sauce

2 tablespoons sofrito

1 tablespoon salt free sazon

1 - 2 cups frozen butternut squash**

Pinch of oregano

In a small pot over medium high heat, add olive oil and beans.

Add in tomato sauce, sofrito, sazon, squash and oregano. Allow to come to a light boil and drop to a simmer.

Simmer for 10-15 minutes, or until the squash is soft and the tomato sauce isn’t super bright.

Serve with chuletas and white rice.

*You could honestly use any bean you like. While I probably cook pinto the most, I also use kidney, garbanzo, or white beans. S&W beans even has an heirloom line, but they only have three types of beans: Yellow Eye, Jacob’s Cattle and Pinquito. I only use those in a pinch if I’m out of Rancho Gordo beans. I don’t know, it just feels like I’m betraying Rancho Gordo if I use the S&W heirloom line.

** I only use one cup, but if you LOVE squash…just use more. You could also use frozen sweet potatoes. Just don’t tell the Purity Ricans.