There is no question that this side dish is the traditional Puertorican complement to white rice, fried plantains and sauteed beef tenderloin with onions (arroz blanco, habichuelas guisadas, tostones/amarillos, y bistec encebollado).  Of course, for purists of Puertorrican cooking this fast track version of “Habichuelas Guisadas” is a sacrilege (how dramatic!) because I am using…