Saucy Puerto Rican Beans and Potatoes Recipe

Name: Saucy Puerto Rican Beans and Potatoes Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 main servings
Ingredients: 1 tablespoon coconut oil; 1 yellow onion; 1 red bell pepper; 1 Jalapeño; 1 medium russet potato; 2 cloves garlic; 2 bay leaves; 1/4 cup minced cilantro stems; 1 teaspoon kosher salt; 1/4 teaspoon cumin; 1/8 teaspoon smoked paprika; 3 cups cooked red beans*; 3 cups water or broth; 1 8 ounce can tomato sauce; 1 tablespoon red wine vinegar; 1 teaspoon sugar; 1/2 teaspoon freshly ground black pepper; Garnish: avocado slices

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4.5

336 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
6 main servings
Calories
260 kcal
Course
Main Course
Cuisine
South American

Saucy Puerto Rican Beans and Potatoes Recipe

Farrah Baldwin

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This Puerto Rican Beans and Potatoes recipe is packed with protein and filled with hearty flavors and textures to make one delectable dish!

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Ingredients

Servings

1 tablespoon coconut oil
1 yellow onion diced
1 red bell pepper diced
1 Jalapeño seeds and stem remove, minced
1 medium russet potato peeled and diced
2 cloves garlic minced
2 bay leaves
1/4 cup minced cilantro stems reserve leaves for garnish
1 teaspoon kosher salt
1/4 teaspoon cumin
1/8 teaspoon smoked paprika
3 cups cooked red beans*
3 cups water or broth
1 8 ounce can tomato sauce
1 tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
Garnish: avocado slices sour cream (optional), cilantro leaves, and lime wedges for squeezing.

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Instructions

Heat a 5-quart or larger lidded Dutch oven over medium-high heat. Once hot, add the coconut oil (it should melt and shimmer at once). Add the onion, bell pepper, jalapeno, and a pinch of kosher salt to the pan. Cook, stirring occasionally, until lightly browned; about 5 minutes.
Add the cubed potato; stir well and cook for another 5 to 7 minutes, until the onions are mostly translucent.
Add the minced garlic, bay leaves, cilantro stems, salt, cumin, and smoked paprika to the pot. Stir and cook for 60 to 90 seconds, until the garlic is fragrant.
Add the beans, water, and tomato sauce. Allow the mixture to come to a boil, then reduce the heat to medium-low. Cover and simmer for 20 minutes.
Uncover the pot and turn the heat up to medium. Cook, stirring occasionally until the potatoes are very tender and the sauce has thickened (5 to 10 minutes).
Stir in the red wine vinegar, sugar, and pepper. Taste and add salt as desired.
Serve over rice, garnished with avocado slices, sour cream, chopped cilantro leaves, and lime wedges for squeezing.

Notes

I cooked a pound of beans, used 3 cups for this recipe, then saved the rest for future recipes. If you prefer, you can use 2 (14-ounce) cans of small red beans -- make sure to drain and rinse them!

Nutrition Information

Show Details

Serving 1serving Calories 260kcal (13%) Carbohydrates 37g (12%) Protein 11g (22%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g Cholesterol 2mg (1%) Sodium 521mg (22%) Fiber 10g (40%) Sugar 5g (10%)

Nutrition Facts

Serving: 6main servings

Amount Per Serving

Calories 260 kcal

% Daily Value*

Serving	1serving
Calories	260kcal	13%
Carbohydrates	37g	12%
Protein	11g	22%
Fat	9g	14%
Saturated Fat	3g	15%
Polyunsaturated Fat	5g	29%
Cholesterol	2mg	1%
Sodium	521mg	22%
Fiber	10g	40%
Sugar	5g	10%