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.

Yield: 12 servings (serving size: about 1/3 cup rice and about 1/3 cup beans)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 265
  • Calories from fat: 28%
  • Fat: 8.1g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1g
  • Protein: 9.6g
  • Carbohydrate: 38g
  • Fiber: 3.9g
  • Cholesterol: 12mg
  • Iron: 3mg
  • Sodium: 517mg
  • Calcium: 43mg


  • Beans:
  • 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
  • Rice:
  • 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


  1. 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.
  2. 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.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Arroz con Habichuelas Rosadas Guisadas (Rice with Stewed Pink Beans) Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy