The Temperature Dropped, So I'm Making My Abuela's Habichuelas Guisadas to Stay Warm

Puerto Rican Stewed Beans (Habichuelas Guisadas)

Original Recipe

To make this dish vegetarian, use vegan chorizo instead of ham and vegetable stock instead of chicken broth.

If you are using dry beans, place them into a large bowl or container and cover with water. Refrigerate overnight.
Once your beans are soft and ready to cook, start by sautéing chopped ham or your cured meat of choice in olive oil until the ham has just lightly browned on all sides.
Add sofrito, sazón, and adobo to the ham, then sauté for another 2-3 minutes or until the spices are fragrant.
Add tomato sauce, oregano, and bay leaf to the seasoned ham, making sure to stir until all the ingredients are combined.
Pour in the beans, potatoes, olives, and chicken stock, then stir until they are fully incorporated with the rest of the ingredients.
Bring the beans to a boil, then reduce to a simmer for 40 minutes to two hours, depending on whether you use canned or raw beans (raw beans will take longer to cook than canned beans, even when soaked overnight).
While the beans are simmering, prepare your choice of white or brown rice in a rice cooker or a separate pot.
Once the beans have softened and the stew has thickened, turn off the heat and serve over a heaping cup of rice, alongside fresh avocado or your choice of meat.