Habichuelas Guisadas

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

• Caldero or wide pot

Method

1. Achiote oil over medium heat. Sofrito and tomato sauce, 2 or 3 minutes, until it smells like home.
2. Add the pumpkin, potato, sazón, alcaparrado, beans, and the water or broth. Stir.
3. 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.
4. 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.