Puerto Rican Style Beans

Name: Puerto Rican Style Beans
Prep time: 5 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1/2 small onion; 1 tsp olive oil; 1/2 cubanelle; 15.5 oz can pink or red kidney beans; 3 cloves garlic; 1/2 cup canned tomato sauce; 1/4 cup chopped cilantro; 1 medium potato; 1 1/2 tbsp sazón; 1 bay leaf; 1/8 tsp oregano; kosher salt; black pepper

User Reviews

4.9

99 reviews

Excellent

Prep Time
5 mins
Additional Time
20 mins
Total Time
25 mins
Servings
4 servings
Calories
134 kcal
Course
Side Dish
Cuisine
Puerto Rican

Puerto Rican Style Beans

Iris Warren

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This is my quick version of Puerto Rican style beans, which I make with either pink or red canned beans and diced potatoes, perfect when you need a quick side.

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Ingredients

Servings

1/2 small onion
1 tsp olive oil
1/2 cubanelle (or banana pepper)
15.5 oz can pink or red kidney beans (I like Goya)
3 cloves garlic
1/2 cup canned tomato sauce
1/4 cup chopped cilantro
1 medium potato (peeled and diced 1/4-inch (4 1/2 oz))
1 1/2 tbsp sazón (homemade or store bought with Achiote (Badia or Goya))
1 bay leaf
1/8 tsp oregano
kosher salt (to taste)
black pepper (to taste)

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Instructions

In a mini food processor, chop onions, garlic, pepper and cilantro.
Add oil to a medium saucepan and sauté the chopped ingredients, cook on medium heat until soft, about 2 minutes.
Add the beans (not drained) to the saucepan along with 3/4 cup of water.
Add tomato sauce, potato, sazon, bay leaf, oregano, salt if needed and pinch of black pepper.
Bring to a boil, then cover and simmer on low for about 20 minutes, or until potatoes are soft.
Discard bay leaf and serve over rice if you wish.

Nutrition Information

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Serving 3/4 cup beans and sauce Calories 134kcal (7%) Carbohydrates 26g (9%) Protein 7.5g (15%) Fat 2g (3%) Sodium 641.5mg (27%) Fiber 7.5g (30%) Sugar 4g (8%)