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
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Puerto Rican Style Beans
Ingredients
- 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)
Instructions
- 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:
Nutrition Information:
Daniel says
Making these beans tonight and noticed a few discrepancies in the recipe. I’ve quadrupled your recipe as I am making this dish for 12 people. Added only 3 packets of Sazon, 4 cups of broth, and 8 cans of beans. It seems awfully brothy and not very “tomatoey”. Any advice on how to thicken it up without losing flavor? Thank you!
P.s. Just an FYI…the directions never say when to add the bell pepper.
ImmaculateBites says
Sorry , at this stage anything you add to thicken up the beans would somehow lose it’s flavor. Next time maybe add more potatoes and less broth. Will update recipe . Thanks!
Marla says
Take some of the liquid out and add some olive oil, it’ll help to thicken the beans without changing the flavor.
Nicora says
The longer you cook any bean the skins will naturally thicken themselves. Especially when starting with a dry bean that is soaked. Since you used a canned bean if your looking for a way to thicken just reserve about half a cup maybe more depending on how thick you want them mash then with the back of a fork until they are pasty with a few tablespoons of your broth, add them back to your pot and stir.
ImmaculateBites says
Thanks for sharing Nicora.
Douglas says
Made this, this weekend, huge hit with my wife and neighbor, sharing this recipe with my vegetarian friend now. I also made the Pernil over pigeon peas and rice.
ImmaculateBites says
Awesome! Thanks for sharing !!! So glad you liked them all.
Renee says
This looks interesting. I’m Puerto Rican and I’ve never had potatoes or jalapeños in my beans, but I’m sure it’s a twist you concocted. I’m sure it’s delicious. May I suggest that you add pumpkin pieces to your beans one day. If you don’t find the Latin type of pumpkin, butternut squash will do. It’s delicious. I hope you try it and like it.
ImmaculateBites says
Definitely going to try it out . I do love the Latin pumpkin and they are available in most markets in my neck of the wood. So can’t wait. Thanks for sharing Renee !!!
Neyssa says
This looks amazing! So similar to how I make my own beans. Que Rico!
ImmaculateBites says
Awesome! It’s really tasty this way!
Shelley Cottrill says
I’ve made this dish several times now and it is a hit with the teenagers! I try to make nutritious meals without having meat all the time.
Anita Collins says
My kids and I love it!
ImmaculateBites says
AWESOME!!! Thanks for letting me know.
Tracey says
I just wanted to let you know that I have this dish simmering on the stove right now. I HAD to sneak me a little bite…these are delicious. Can’t wait until I can eat a bowl full. Just waiting on my tostones to bake up in the oven. Thanks for this recipe!
ImmaculateBites says
My Pleasure! Thanks or taking the time to share your thoughts with us.
Shelley cottrill says
I have made this three times this month alone. The son in law and granddaughter would eat this morning, noon and night! I serve it with tahdig (crispy rice) and warm naan bread. Delish!
ImmaculateBites says
AWESOME! Thank you for taking the time to share your thoughts with us.
Angela says
Made this tonight! Super delish!
ImmaculateBites says
Awesome!!! Thank you for taking the time to share this with us.
Abi says
my favourite dish is rajma (kidney beans)
Ashley says
Rajma is delicious!
ImmaculateBites says
Agree!
Sara @ Life's Little Sweets says
I love beans, they are one of my favorite comfort foods, thank you for sharing this recipe, pinning for later!
Bintu | Recipes from a Pantry says
I absolutely LOVE Sazon seasoning and used to put it in my chili all the time! I’d absolutely serve this over rice and not miss the meat one bit. Thanks for the recipe!
Jessica {Swanky Recipes} says
The hubs loves red beans and rice but I find it kind of bland. This recipe seriously sounds so amazing with all the fresh herbs and seasoning. Pinning for later and probably making it next week, yum!
Peter @ Feed Your Soul Too says
Love the spices of this bean dish.
Sam | Ahead of Thyme says
This sounds sooo good right now!! Saving this recipe! Thanks!!