Puerto Rican Style beans – A hearty red beans simmered in an aromatic sauce with big bold flavors. Quick, easy and simply delicious. If you like easy yet tasty meat-free beans, then you might think this Puerto Rican Beans is about the most delicious beans to cook up. It’s a hearty stew of red beans, simmered in tomatoes, onions, garlic, bell pepper spices and chunks of potatoes and all the flavors fuse together beautifully. Did I ever tell you beans are one of my favorites ? Shhhhhh…don’t tell teenagers that. I did once and lets just say I became a center of their jokes. This is an easy and straightforward dish, that is simply delicious, so good my carnivore brother ate it all and forgot about the meat. If you cook beans often and dread the thought of boiling beans during the week, then go ahead and boil enough during the weekend and save up for weekdays. I freeze in batches and defrost overnight. You will be glad you did. Or forget about the hassle and just go with canned beans. Sazon — a Latin and Caribbean seasoning (ground black pepper, granulated garlic, coriander seed, salt and other seasonings.) It is used to flavor stews, soups and protein- available in Latino markets and even in major super markets. I usually get the Goya Sazon (or Gayon Sazon y culantro y achiote). Serve it with this one puerto rican chicken and rice here
this slow cooked pork (Pernil) right HERE. Enjoy!
Watch How to Make It
Puerto Rican Style Beans
- 2 tablespoons canola oil (or more)
- 1 medium onion, chopped
- 2-3 teaspoon garlic, minced
- 1 teaspoon cumin
- ½-1 small jalapeno, seeded and minced (optional)
- 1 tablespoon fresh cilantro or parsley, finely chopped
- 1 teaspoon smoked paprika
- 1 medium bell pepper, chopped
- ¼-½ teaspoon cayenne pepper
- 1 bay leaf
- 4 cups cooked red beans (or three 15-ounce cans, rinse and drained)
- 2 cups broth, or more (chicken or vegetarian)
- 1 potato, medium-large peeled and chopped
- ¼ cup tomato sauce
- 1 packet Goya Sazon, with coriander (any Sazón without annatto)
- Salt to taste
- Fresh cilantro or parsley leaves (optional for garnishing)
- Heat the olive / canola oil over medium heat in a large saucepan. Add the onions, garlic, cumin, jalapenos, cilantro , paprika, bell pepper and bay leaf sauté, stirring occasionally, until onions are soft and translucent, about 5-7. Do not brown.
- Add the onions, garlic, cumin, jalapenos, cilantro, paprika, bell pepper, cayenne, and bay leaf sauté, stirring occasionally, until onions are soft and translucent, about 5-7. Do not brown.
- Add the beans, chicken broth, potatoes, tomatoes, sazon, and salt and bring to a boil.
- Reduce the heat, cover and simmer gently for about 15-20 minutes or more until potatoes is tender.
- Adjust seasonings and thickness to your preference with broth and spices.
- Remove from heat and serve warm with rice and or tostones.
Tips & Notes: