Habichuelas (Beans) From Scratch: Guide + Puerto Rican Vegan Bean Stew Recipe

¡Oye mi gente! If you grew up in a Latin household, you know that habichuelas as us Puerto Ricans call them, beans are life. Whether you call them habichuelas, frijoles, or just “beans,” these little gems are the heart of our kitchen. Today, I’m showing you how to make habichuelas from scratch, no cans, just puro sabor y amor. Let’s honor our abuelas and bring that homemade flavor back, one pot at a time.

Why Make Beans From Scratch?

Let’s be real, canned beans are convenient, pero homemade beans? They’re next-level.

Here’s why you’ll love making them from scratch:

• More Flavor: As the beans cook, they soak up all the sazón and spices, giving you that authentic, home-cooked taste.
• Nutrition Boost: Dry beans are packed with fiber, protein, and minerals, and you control the salt and ingredients.
• Budget Friendly: One bag of dry beans goes a long way. Más comida, menos dinero.
• Customizable: Make them AIP, Paleo, Vegan, or Gluten-Free. Tú mandas en tu cocina.

Choosing & Prepping Your Beans

For Puerto Rican bean stew, pink beans (habichuelas rosadas) are classic, but pinto, red kidney, black, or even white beans work too. The process is the same.

Here’s how to get started:

• Step 1: Sort & Rinse – Spread the dry beans on a tray and pick out any stones or funky-looking beans. Rinse them under cold water. Don’t skip, no te saltes este paso, nobody wants a crunchy surprise.
• Step 2: Soak (Optional, But Helpful) – Soaking helps beans cook faster and can make them easier to digest. You’ve got options:
  • Overnight Soak: Cover beans with water (about 3x their volume), let sit overnight.
  • Quick Soak: Boil beans for 2 minutes, turn off heat, cover, and soak for 1 hour.
  • Drain and rinse before cooking.

Cooking Beans From Scratch

Now for the magic.

You’ll need:

• 1 lb dry beans (about 2 cups)
• 8 cups water
• 2-3 garlic cloves (peeled)
• ½ onion (peeled and cut in half)
• ¼ cilantro bunch
• 1-2 bay leaves
• Salt (add at the end to avoid tough skins)

Directions:

1. Add beans, water, and rest of the ingredients to a pot.
2. Bring to a boil, then lower to a simmer.
3. Skim off any foam.
4. Simmer uncovered for 1–1.5 hours, until beans are tender (add more water as needed).
5. Add salt once beans are soft.

Pro Tip: Save some of the cooking liquid for your stew—it’s full of flavor!

To make the beans quicker; you can use a pressure cooker pot or an Instant Pot. With a pressure cooker, there is no need to soak the beans overnight and they cook in only 45 minutes. Just follow the same instructions above, however on step 2, make sure you secure the pressure cooker cover and allow it to pressure cook for 45 minutes. Once done, allow them to cool down before carefully opening the pressure cooker lid. Please follow the safety precautions and instructions of your device or pressure cooker pot.

Mami’s Habichuelas Guisadas (Puerto Rican Bean Stew)

¡Ahora sí! Here’s my go-to bean stew recipe, inspired by my mami and abuela. This version is naturally vegan and gluten-free, but you can tweak it for AIP or Paleo (see notes).

Ingredients:

• 2 tbsp avocado or olive oil
• 2 tbsp homemade sofrito (or Healthy Rican)
• 2 tbsp tomato paste
• 1  tsp vegetable bouillon
• 2 tsp Healthy Rican Sazón
• 2 tbsp diced onions
• 1/2 cup diced squash, calabaza (can also use diced potatoes)
• 2 cups cooked beans (from above) + 1 cup cooking liquid
• 2 cups water, use your own discretion depending on the desired thickness
• Optional: 1 green plantain, for added flavor
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Add the oil to a medium pot. On high heat, stir fry the sofrito. If using Healthy Rican’s dehydrated Sofrito: Mix the dehydrated sofrito with ¼ cup water and let it sit for a few minutes.
2. Quickly add the bouillon, sazón, tomato paste and a bit of water. Stir until well combined and allow to simmer for a few minutes
3. Add the onions, squash, beans and remaining water (use your own discretion). Cover and cook on low heat until the squash is cooked through and the sauce has thickened.
4. For the optional plantain balls: Peel and chop the plantain. Add to a blender with a pinch of salt and oil as needed to blend. The consistency should be sticky but not too runny. Make little balls with your fingers (they do not need to be perfect) and add to your beans right after the liquid comes to a boil.
5. Cook covered on low until the plantain balls and squash are completely cooked. Approximately 20-25 minutes.
6. Taste and adjust seasoning. Serve hot, topped with fresh cilantro.

¡Buen provecho!

Honor Your Roots, Nourish Your Body!

Making habichuelas from scratch is a beautiful way to connect with your cultura, nourish your body, and show love to your family, just like our abuelas did. Whether you’re vegan, low-carb or somewhere in between, there’s a place at the table for everyone.

So next time you’re craving comfort food, skip the can, grab a bag of dry beans, and let’s get cooking. Remember: “Barriga llena, corazón contento.”

Who else grew up with a pot of beans simmering on the stove? Tell me your favorite bean memory or drop your own twist on this recipe in the comments! ¡Cuéntame abajo!

Now let’s make Habichuelas Guisadas!