Puerto Rican Style Beans Recipe

Introduction

Puerto Rican Style Beans are a comforting and flavorful dish perfect for any meal. Packed with aromatic spices and tender beans, this recipe brings a taste of the Caribbean to your kitchen. It’s simple to prepare and pairs wonderfully with rice or tostones.

Ingredients

• 2 tablespoons (30ml) or more canola oil
• 1 medium onion, chopped
• 2-3 teaspoons (10-15g) garlic, minced
• 1 teaspoon (3g) cumin
• ½-1 small jalapeno, seeded and minced (optional)
• 1 tablespoon (1-2g) fresh cilantro or parsley, finely chopped
• 1 teaspoon (3g) smoked paprika
• 1 medium bell pepper, chopped
• ¼-½ teaspoon (0.5-1g) cayenne pepper
• 1 bay leaf
• 4 cups (920g) cooked red beans or three 15-ounce cans, rinsed and drained
• 2 cups (479ml) or more broth (vegetable, beef, or chicken)
• 1 medium-large potato, peeled and chopped
• ¼ cup (85g) tomato sauce
• 1 packet Sazón Goya with coriander (any Sazón without annatto)
• Salt to taste
• Fresh cilantro or parsley leaves (optional for garnishing)

Instructions

1. Step 1: Heat the canola oil over medium heat in a large saucepan. Add the chopped onions, minced garlic, cumin, jalapenos, cilantro, smoked paprika, chopped bell pepper, cayenne pepper, and bay leaf. Sauté, stirring occasionally, until the onions are soft and translucent, about 5 to 7 minutes. Avoid browning the ingredients.
2. Step 2: Add the cooked red beans, broth, chopped potatoes, tomato sauce, Sazón Goya, and salt to the saucepan. Bring the mixture to a boil.
3. Step 3: Reduce the heat, cover the saucepan, and let it simmer gently for 15 to 20 minutes or until the potatoes are tender.
4. Step 4: Taste and adjust the seasonings and thickness by adding more broth or spices as preferred.
5. Step 5: Remove from heat and serve hot, garnished with fresh cilantro or parsley if desired. This dish goes well with rice and tostones.

Tips & Variations

• For a spicier kick, leave some seeds in the jalapeno or add extra cayenne pepper.
• You can substitute fresh cilantro with parsley for a milder flavor.
• Use dried beans soaked overnight instead of canned for a richer texture.
• If you want a thicker stew, mash some of the beans before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the beans have thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of beans for this recipe?

Yes, you can substitute red beans with black beans or kidney beans, but the flavor and texture will vary slightly.

What can I serve with Puerto Rican Style Beans?

This dish pairs wonderfully with white rice, tostones (fried plantains), or bread to soak up the flavorful sauce.

Puerto Rican Style Beans Recipe

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★★★★★

4.6 from 61 reviews

• Author: Charlotte
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

A hearty and flavorful Puerto Rican style bean stew featuring red beans simmered with aromatic spices, fresh vegetables, and potatoes. Perfect as a comforting main dish or a side, served best with rice and tostones.

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Ingredients

Scale 1x2x3x

Spices and Aromatics

• 2 tablespoons (30ml) canola oil
• 1 medium onion, chopped
• 2–3 teaspoons (10-15g) garlic, minced
• 1 teaspoon (3g) cumin
• ½–1 small jalapeno, seeded and minced (optional)
• 1 tablespoon (1-2g) fresh cilantro or parsley, finely chopped
• 1 teaspoon (3g) smoked paprika
• ¼–½ teaspoon (0.5-1g) cayenne pepper
• 1 bay leaf
• 1 packet Sazón Goya (with coriander, any Sazón without annatto)
• Salt to taste

Vegetables and Beans

• 1 medium bell pepper, chopped
• 4 cups (920g) cooked red beans (or three 15-ounce cans, rinsed and drained)
• 2 cups (479ml) broth (vegetable, beef, or chicken), or more as needed
• 1 medium-large potato, peeled and chopped
• ¼ cup (85g) tomato sauce

For Garnish

• Fresh cilantro or parsley leaves (optional)

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Instructions

1. Sauté aromatics: Heat the canola oil over medium heat in a large saucepan. Add the chopped onions, minced garlic, cumin, minced jalapenos (if using), chopped cilantro, smoked paprika, chopped bell pepper, cayenne pepper, and bay leaf. Cook the mixture, stirring occasionally, until the onions become soft and translucent, about 5-7 minutes. Avoid browning the ingredients.
2. Add beans and liquids: Stir in the cooked red beans, broth, peeled and chopped potatoes, tomato sauce, Sazón Goya packet, and salt. Mix well and bring the mixture to a boil over medium-high heat.
3. Simmer the stew: Once boiling, reduce the heat to low, cover the saucepan, and let it simmer gently for 15-20 minutes or until the potatoes are tender and the flavors have melded together.
4. Adjust seasoning and consistency: Taste the bean stew and adjust the seasonings as desired. You can add additional broth or spices to reach your preferred consistency and flavor balance.
5. Serve: Remove the bay leaf and serve the Puerto Rican style beans hot, garnished with fresh cilantro or parsley leaves if desired. This dish pairs wonderfully with rice and/or tostones.

Notes

• Use canned beans for a quick version or cook dried beans beforehand for a richer texture.
• Adjust the jalapeno and cayenne pepper quantities according to your preferred heat level.
• Fresh cilantro can be substituted with parsley if preferred or not available.
• For a vegetarian version, use vegetable broth.
• The potato adds thickness and creaminess to the stew but can be omitted for a lighter version.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Puerto Rican

Keywords: Puerto Rican beans, red bean stew, Puerto Rican cuisine, bean recipe, Sazón beans, comfort food, Latin American beans