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:
Edith M. Rivera says
Best recipe I’ve used so far! I’ve also added bits of penil when I cook the onions and peppers, it makes a huge difference, or smoked turkey sausage for non pork eaters.
Darryl Williams says
What is a good substitute for chicken broth
imma africanbites says
Hello. You may replace it with beef or vegetable broth. Or you can use 1 bouillon cube or 1 teaspoon instant bouillon granules per 1 cup water.
Lisa says
I love this recipe. Can I freeze the left overs and just reheat?
ImmaculateBites says
Yes you can.
Lou says
I would leave out jalapeños, that’s just me. I would put in some cut up smoked hammock , not a lot, enough to bring its flavor out with the beans. My mom did it that why, really good.
ImmaculateBites says
Thanks for sharing
Edgar says
Skip jalapenos and cayenne, instead add salchichon cut into small bite size pieces and calabaza with the potato or just calabaza (type of pumpkin). Also try to find culantro/recao leaves, ad to this and any yellow rice among other things
marie says
The only thing i would leave out are the Jalapenos. That is more mexican. If you make hour own sofrito just add a bit of of pimenton.
In PR we use aji dulce, (small peppers with a sweetness in them).
And i would add olives filled with red pepper.
They give a extra tanginess to the beans.
Caroline Buckler says
The recipe for Puerto Rican beans is wrong Puerto Rican beans have sofrito pumpkin and no not pepper s . I know because I have been making and enjoying them most of my life . Please correct Puertoriquenos take pride in their cooking. Thank you
Ta says
Every Puerto Rican I know puts peppers in their sofrito. Even the store bought sofrito has peppers. Peppers, onion, garlic, cilantro…etc.. The recipe is fantastic and has all the ingredients found in sofrito. You should try it.
Lisa says
Agreed! This is not Puerto Rican beans 🙂
Ww says
Thanks for this recipes even if it has slight variations it still looks delicious
Corina says
This is the best bean recipe. My home smell so wonderful each time I make it. The aroma makes my mouth water. The flavor is so yummy. I serve it with rice and fried plantain or tostones and avocado slices.
Helen says
BEST BEANS EVER. So easy, thank you for this wonderful recipe. It will be repeated many,many times!!!!
Michael J Graff says
Hello! …. This recipe is fantastic! …. Thanks!
ImmaculateBites says
Awesome!
Valentine Falcon says
This is THE BEST RECIPE ever, I made it last night and my fiancé and I were raving about it. Thank you sooooo much for sharing this and your other recipes as well. This one is getting printed up and going into our file.
Melissa says
Hi Imma! First, thanks for featuring one of our puertorrican recipes! I love when people embrace our cuisine!!! One thing we made here in PR is that we take first smoked ham in cubes, we cook them in the pan and then we add the fresh ingredients of our sofrito (peppers, coriander, cilantro, onion, garlic… the ones you have in the recipe). If you use ham, then you can skip the chicken broth (or you can use it anyway and it’s going to be awesome!) … And even though your recipe is not exactly traditional, I’ve read so many great reviews that I’m going to try them myself !!!! I looove beans jejeje!!!
ImmaculateBites says
Can’t wait to hear how it worked out . Thanks for sharing!!!!
Takera says
I just left PR and NEED these beans lol. I only tasted meat in one of the bean servings I ate. I couldn’t place really what the meat was. I do have some smoked turkey so I will be trying that. in this recipe. I am so excited to try this.
ImmaculateBites says
Hello Takera. Do let us know how it turns out for you. Thanks for stopping by!
Shelly says
These are JUST LIKE what we had in Puerto Rico and my kids loved them. I am so happy to be able to make them for my family! This recipe is a keeper!
imma africanbites says
Glad your family love it, Shelly! Have an amazing New Year! Thank you!
Luis says
Let me tell you something dear lady, you are the bomb when it comes to this bean recipe, no matter who you are or the different ways in which different traditional methods are employed this method is by far one of the best I’ve ever made and enjoyed, Love your style of cooking.
imma africanbites says
Thank you, Luis! I’m happy you love this. Happy New Year!
Erin says
We have made this recipe many times this year and it’s AMAZING. It’s so simple, I always wonder how it turns out so delicious 🙂 Thanks for the fabulous recipe and we can’t wait to try more recipes from your site!
imma africanbites says
Wohoo! You’ve made this gal here so happy, Erin! Can’t wait for you to try some of my other recipes.
Alyssa says
Im about to cook these now. but what do I do if I used dried beans that I have soaking overnight?
ImmaculateBites says
You boil them until tender ,then proceed with recipe.