Arroz con Habichuelas Guisadas is a classic Puerto Rican dish celebrated for its rich, comforting flavors.
Served over tender white rice, its a hearty and warming meal.
My moms mother, who we affectionately call Mama, is the matriarch of my Puerto Rican side.
Photo:Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali
Mama is almost always in the kitchen, preparing meals for whoever happens to stop by.
She doesnt care if you are family or friends or the electrician coming to fix the power.
It also doesnt matter if you arent hungry.
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali
To Mama, food is a labor of love and a way to show that you care for someone.
It is a way to bring you to her home island.
Shell say my dad (who doesnt speak it either) felt left out.
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali
If you ask him, hell say we were getting too confused hearing both languages.
As children, we would play tag and hide-and-seek in her backyard for hours.
Mama sat with us at the table, happily refilling our plates until we were full.
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali
She packed up the leftovers in an empty Country Crock spread tub for us to take home.
Because cooking for us is her love language, she has always been reluctant to let us assist.
The dish features tender and fluffy white rice thats served with brothy stewed pink beans.
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali
I typically choose to keep things plant-based by adding tofu.
Now that I finally have the recipe, I can make arroz con habichuelas guisadaswhenever Im missing my family.
Its also an equally important reminder that love can transcend language barriers.
Mama has taught me that a plate of rice and beans is love, no words required.
Add 3 tablespoons recaito and 1 tablespoon tomato paste; stir to combine.
Add rinsed beans and cook until heated through, 1 minute.
Add 334 cups water and stir, scraping up browned bits from the bottom of the pan.
Add diced potato; bring the mixture to a boil.
Using a masher, lightly mash some of the mixture to thicken it.
Add rinsed rice and the remaining 2 tablespoons oil and 14 teaspoon salt; stir.
Reduce heat to medium-low; cover and cook until the rice is tender, 15 to 20 minutes.
Serve the stewed beans over the rice.
Tips
Recaito is the foundation for many Puerto Rican dishes, including stews, rice and beans.
Look for recaito in jars in the Latin or International foods aisle, or online.
It may be difficult to find outside of small specialty markets.
