Habichuelas is a Filipino dish of Spanish origins prepared with white beans slowly cooked with tomatoes, pork, and Chorizo de Bilbao.
When I was young, one of the easy go to meals my grandmother prepares was this dish, the Habichuelas. I totally understand why, it’s easy to make, it’s quite inexpensive, it’s very filling, its delicious and my grandfather is partly Spanish so her recipe might have been handed down by my grandpa. Budget wise apart from the Chorizo, everything seems to be affordable and if Chorizo is out of your budget then other preserved meats can work too. Bacon, ham, and other sausages are welcome in this nice bowl of bean stew.
A very hearty stew which is partly creamy from the beans and partly spicy from the Chorizo and a bit meaty from the cubed pork butt or shoulders that this dish is cooked with. In Spain this is usually served on its own but in the Philippines where rice is consumed anywhere and anytime of the day, it is served as an ulam so how it is made back home will be tastier then the original Spanish version since we add more salt and meat to it. Traditionally my grandma used to soak white beans on water overnight then boil them for several hours, while that is the proper way to do it, I find it quite time consuming so for our recipe today we will be using canned white beans, to save time and even cooking gas. Results are similar but I may be biased, I just wish my grandmother was still alive to confirm the results.