Arroz con Habichuelas Rosadas Guisadas (Rice with Stewed Pink Beans)

These beans turn pink when cooked; you can also use pinto beans, red kidney beans, or navy beans in this dish.


12 servings (serving size: about 1/3 cup rice and about 1/3 cup beans)

Recipe from

Cooking Light

Nutritional Information

Calories 265
Caloriesfromfat 28 %
Fat 8.1 g
Satfat 2.5 g
Monofat 3.9 g
Polyfat 1 g
Protein 9.6 g
Carbohydrate 38 g
Fiber 3.9 g
Cholesterol 12 mg
Iron 3 mg
Sodium 517 mg
Calcium 43 mg


1 1/2 cups dried small red beans (about 2/3 pound)
8 cups water
1/2 cup (1/2-inch) cubed salt pork (about 3 ounces)
1/2 cup (1/2-inch) cubed smoked ham (about 3 ounces)
1/3 cup (1-inch) cubed peeled baking potato
1 bay leaf
1/4 cup chopped green bell pepper
1 tablespoon minced garlic
1/4 cup tomato sauce
1 tablespoon chopped fresh culantro
1 1/2 teaspoons chopped fresh cilantro
1 teaspoon olive oil
1/2 teaspoon salt
1 tablespoon olive oil
1 1/2 cups uncooked medium-grain rice
1 1/4 cups water
1 tablespoon chopped fresh culantro
1/2 teaspoon salt
1 (14-ounce) can fat-free, less-sodium chicken broth


To prepare beans, sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.

Combine beans, 8 cups water, and next 4 ingredients (through bay leaf) in pan. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until beans are almost tender. Stir in bell pepper and garlic; simmer, uncovered, 20 minutes or until beans are done. Drain in sieve over a bowl, reserving 1/3 cup cooking liquid. Discard bay leaf. Return bean mixture to pan. Add reserved 1/3 cup cooking liquid, tomato sauce, 1 tablespoon culantro, 1 1/2 teaspoons cilantro, 1 teaspoon oil, and 1/2 teaspoon salt; stir to combine.

To prepare rice, heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add rice; sauté 2 minutes. Add 1 1/4 cups water, 1 tablespoon culantro, 1/2 teaspoon salt, and broth; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed and rice is tender. Serve beans over rice.

Maira Isabel Morales,

Cooking Light

September 2004
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