Sous Vide Puerto Rican Style Beans

Here are my Puerto Rican style beans, or also known as habichuelas guisadas, which translates to “stewed beans.” There are lots of ways to make this dish, depending on who you ask, but this is my ~lazy~ version of the dish. In my family, we usually use pink beans. But sometimes it’s hard to find them - so I go for red kidney beans instead. Either one you choose to make this dish is totally up to you. If you’re really into green Spanish olives, I definitely suggest throwing them in!

Author

Alyssa Rios

Community Manager @ Anova Culinary. - I like tofu - I often think of pork chops - I think the community is pretty rad https://community.anovaculinary.com/

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 190F / 87.8C

Ingredients

• 2 cans red or pink beans, drained + rinsed
• 1 potato, cubed
• 1 bell pepper, chopped
• 1 onion, chopped
• 1 can of 8 oz. tomato sauce
• 1 packet of sazon (with cilantro and archiote)
• 1 tablespoon of oil
• Pinch of garlic powder
• Pinch of black pepper
• 1 cup of water

Directions

1. Set your Anova Sous Vide Precision Cooker to 190ºF / 87.8ºC
2. In a pan, cook the chopped bell pepper and onion over medium heat and oil until soft.
3. In a bowl, mix in all of your ingredients. The sazon seasoning is pretty salty, add as much as you prefer. Same for the water - depending how thick or soupy you want this dish.
4. Add mix into a bag. Set Anova to 190F degrees. Cook for 2 hours.

Finishing Steps

1. Eat.