Puerto Rican Stewed Beans with Funche

Puerto Rican Stewed Beans with Funche is the 2nd installment in our "Taino Food" series. Tainos practiced high-yielding shifting agriculture and grew corn, beans, and squash. We used all three of these ingredients for this recipe. This Puerto Rican preparation of "Habichuelas Guisadas" are a staple of many Latin homes. They include calabaza, a squash also known as West Indian pumpkin, and served with a corn polenta called Funche. We topped this dish off with some sautéed shrimp, reminiscent of shrimp and grits, but the Puerto Rican Stewed Beans (Habichuelas Guisadas) are the star of the show! Check it out!

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Ingredients
For the Beans (Habichuelas Guisadas)
1 lb. dried red kidney beans
1 lb. pork neck bones or ham hocks
1 yellow onion, quartered
3 bay leaves
(reserve 2 cups of bean cooking liquid)
1 yellow onion, small dice
3 cloves garlic, minced
2 tbsp. Sofrito
1 cup tomato sauce
1 tbsp. Adobo
1 tsp. Sazon
1/4 tsp. black pepper
1 tsp. dried oregano
1/2 tsp. ground cumin
1 cup calabaza (squash) cut into chunks

For the Funche (Corn Polenta)
6 cups water
1 tsp. Kosher salt
2 cups coarse cornmeal
4 tbsp. butter
2 tbsp. Cotija cheese

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Chapters
0:00 Intro
0:15 Taino Agriculture
1:02 Preparing the Dried Beans
3:31 Making the Habichuelas Guisadas
5:12 Making the Corn Polenta
6:00 Putting It All Together

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