Saucy Puerto Rican Beans and Potatoes Recipe
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 main servings
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Calories
260 kcal
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Course
Main Course
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Cuisine
South American
Saucy Puerto Rican Beans and Potatoes Recipe
Description
The Saucy Puerto Rican Beans and Potatoes Recipe centers on cooked red beans and medium-sized diced russet potatoes simmered with a sautéed aromatics mix including diced yellow onion, red bell pepper, and jalapeño. Garlic, bay leaves, cilantro stems, and a seasoning blend of kosher salt, cumin, and smoked paprika give depth to the base. The tomato sauce and broth create a tangy, thick sauce that envelops the beans and potatoes as they cook together until tender. A finishing touch of red wine vinegar, sugar, and freshly ground black pepper balances the flavors and adds brightness.
Cooking in a covered Dutch oven ensures the ingredients meld well, while uncovering the pot toward the end concentrates the sauce for a rich consistency. This dish is often served over rice, providing a hearty and comforting meal. Toppings such as avocado slices, cilantro leaves, sour cream, and lime wedges offer creamy and fresh contrasts to the savory beans and potatoes.
The recipe notes suggest that pre-cooked beans can be used for convenience, with an option to substitute canned small red beans after rinsing to maintain flavor and texture. This allows flexibility and ease when preparing the dish without compromising the character.
Ingredients
- 1 tablespoon coconut oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 jalapeño seeds and stem remove, minced
- 1 russet potato peeled and diced, medium
- 2 cloves garlic minced
- 2 bay leaf
- 1/4 cup cilantro stems reserve leaves for garnish, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon cumin
- 1/8 teaspoon smoked paprika
- 3 cups red beans cooked
- 3 cups water or broth
- 1 tomato sauce 8 ounce can
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon black pepper freshly ground
- avocado sour cream (optional), cilantro leaves, and lime wedges for squeezing, slices, for garnish
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
- Cook beans ahead and reserve portions for this recipe and others.
- Canned small red beans may be used but should be drained and rinsed before adding.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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