My Mom's Habichuelas Guisadas

After I-don’t-know-how-many failed attempts, comparisons to my aunt’s recipe (after all, they both learned from my grandma), and calls to my cousin, who often watched my mom cook closely—thank God for that—I think I finally nailed it.

I often say nothing will ever be as good as my mom’s, but through this process, I’m starting to believe that maybe it can be done. What this journey has also taught me is that recovering her recipes means learning not to rewrite them in the way I mostly cook today. Otherwise, I’d be doing a pretty terrible job of preserving her food history.

Here are her habichuelas guisadas. These over some white rice will not disappoint. Definitely give it a try.

With love, from me and my mom (who I am sure is watching).

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My Mom's Habichuelas Guisadas

Author: Kathleen Pagán

Here are her habichuelas guisadas. These over some white rice will not disappoint.

Ingredients

• 1 (15-ounce) can of pink beans, drained and rinsed
• 1 1/2 tablespoons olive oil
• 1/2 cup cooked ham, cut into small cubes, or smoked pork chop (chuleta ahumada), diced
• 1/2 cup calabaza/pumpkin, cut into medium cubes
• 1 tablespoon sofrito (see recipe here)
• 1 tablespoon tomato sauce
• 1 teaspoon tomato paste
• 1 teaspoon sazón con culantro y achiote
• 1 1/2 cups water
• A few sprigs of fresh cilantro

Instructions

1. Heat olive oil in a 2-quart sauté pan or small caldero over medium heat. Add ham and cook until lightly browned.
2. Add pumpkin and cook for 2–3 minutes.
3. Stir in sofrito, tomato sauce, tomato paste, and sazón.
4. Gently fold in the beans, then add water and cilantro sprigs. Bring to a boil.
5. Reduce heat, cover, and simmer for 20 minutes, or until the pumpkin is tender.
6. Uncover and simmer for 10 more minutes to slightly thicken the broth. For a thicker consistency, mash about 2 tablespoons of beans and pumpkin into the broth.
7. Remove cilantro sprigs and serve.