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:
MdL says
Hola! I really enjoy your recipes and certainly appreciate adapting to ones own taste preferences however, if I may with all due respect reccomend changing the name of this recipe to Caribbean Style Beans. As you know and as others have mentioned Jalapeños are not part of the puertorican culinary experience and neither is paprika as these components change the flavor profile of the dish entirely.
Respectfully
MDL
ImmaculateBites says
I hear you. With all due respect , this is my own addition to this recipe.Feel free to add or take out as necessary. As we can all agree there isn’t one set way of cooking.
Much love.
JEM says
I love your answer. Amen sis
Chelsea says
I have seen paprika in so many Puerto Rican recipes LOL! This recipe is amazing and tastes exactly like our favorite Puerto Rican restaurant. Thanks!
Immaculate Bites says
Thank you, Chelsea!
Liz says
Great recipe! I grew up in Puerto Rican and Dominican housholds. Each had their own spin on their beans. Jalapeno is yours! And that’s fine! I add a scotch bonnet ( Jamaicain pepper like my friends mother did… delish). Thank you for this recipe!
Leah Parsons says
I’m about to try this but I only have the Sazón with Coriander & Annatto. May I ask why the ingredients say “any Sazón without Annatto” ? I am curious.
ImmaculateBites says
Annato will alter the taste and color slightly. But it is a good substitute . No need to rush out to buy a new one .
Joy says
Can you tell me what to use to thicken this up a little.
ImmaculateBites says
Cornstarch would work or just cook it up a few more minutes .
Ella says
Cornstarch?? Oh lord no. The secret to thick sauce on the beans is cooked them on high level uncovered stir occasionally to desire thickness. Don’t burn them and don’t let them dry too much the bean will suck the rest of the sauce. No cornstarch. Sorry I’m Rican very traditional one.
Immaculate Bites says
Thanks for sharing, Ella! 🙂
Barbara says
We lightly mash one third of the beans to thicken to keep out the cornstarchy flavor…
Immaculate Bites says
Thank you for sharing, Barbara! 🙂
Pat says
This is my 2nd time making this, its amazing and makes the whole place smell really good. I eat it with just rice and I’m beyond happy as a vegetarian. This would go well though paired up with peril and plantains. I also add the jalapeno, I’m all about it!
Ahlan says
Really good recipe! Loved all the spices added to this. Really quick to cook as well.
Enid says
Puerto Rican’s don’t use jalapeños in their cooking.
Paula Naranjo-Prescott says
Exactly I thought the same thing when I seen that.. what about sofrito..
Diego Garcia says
My thoughts exactly my grandmother would turn over in her grave if she saw a jalapeno in her beans
ImmaculateBites says
Agree. it’s not traditional but Jalapenos peppers add extra spice to the beans. Leave it out if it is not your thing. Happy Cooking !!!
Genae says
Agreed. Its all about Love and Cooking!!! Adding something new to something traditional is what sometimes enhances a recipe and sometimes creates a new tradition!! Happy Cooking
Sarah Castillo says
This was amazing I even did the pork you mentioned, I’m only 21 and these recipes save me so much money! Keep doing you ♡
ImmaculateBites says
You are too sweet Sarah! Thanks so much!!
Solo says
She used cilantro, onions, garlic and bell pepper… no need to add sofrito if you’re using the individual ingredients.
Immaculate Bites says
Yes, thank you Solo! 🙂
RiRi says
Use olives instead
Lauren says
I made this last night for my husband and I. It was delicious!! I had made about two other similar recipes previously and they were alright. But this recipe really suited the taste we were looking for. Thanks for sharing! I am already spreading the word. Grace & Peace.
ImmaculateBites says
Hi Lauren! I am so glad this was a hit with your family. Thanks for stopping by!
Roberto Beltran says
Hi there, I’m a Certified Chef from Puerto Rico, not taking away The Great JOB by immaculate bites, BUT i need to step Up and Bring my comments to the Platform, Our PR beans is much MORE than this Recipe is missing, a lots of ingredients PUMPKIN, OUR SOUL BASE I*SOFRITO* TOMATO PASTE(SAUCE) SUGAR, HAM BASE,
WE TRADITIONALLY DONT PUT PARSLEY, CAYENNE PEPPER VINEGAR OR ANY HOT SPICY INGREDIENTS
BUT I want to appreciate Immaculate bites for always posting
Our Culinary Puerto Rican Cuisine to the Social Media ❤❤❤❤
ImmaculateBites says
Thanks so much! Really appreciate your feedback and suggestions.
Juana says
Regardless of the dish looking amazing, this feels like appropriation to me. Why name it Puerto Rican Style if it is going to be modified to a point a puertorrican will not associate with this dish? 🙁
Judith says
It’s her take on our traditional recipe it’s great. Recipes are a guide you can add or take any seasoning and make it your own. Love the promo of our great cuisine.
Immaculate Bites says
Thank you, Judith!
John says
When do you add the cayenne pepper? The instructions make no mention of it.
ImmaculateBites says
Hi John. Add the cayenne pepper before you put in the beans. Happy cooking 🙂 !
Natalie Johnson says
How much is a serving? I ate half a cup. Delicious.
Hilda says
We don’t use jalapeño peppers in our beans. We use ajíes dulces, pimientos, recao, oregano, cebolla, ajo. First time I see a recipe with jalapeño peppers.
ImmaculateBites says
It’s just my addition. You may leave it out , if desired .
Natalie Johnson says
I used a teaspoon of hot sauce instead. Yummy.
Meeks says
Thank you for this. I’ve been trying to find a simple recipe like this for too long. It came out really good as well!
ImmaculateBites says
Awesome! Thanks
Arlette says
One more question. If I’m using can beans do still add to the chicken broth, potatoes, tomatoes and bring to a boil and then simmer.
ImmaculateBites says
Yes you do.
Arlette says
Could i use black beans instead of the red ones?
ImmaculateBites says
Hi Arlette,
You sure can.
Lex says
This is my go to recipe for Petto Rican beans! Was wondering if using a slow cooker would work here. If so, when do you add the potatoes.
Thanks so much!!