Puerto Rican Style Beans Recipe

Introduction

Puerto Rican Style Beans are a comforting and flavorful dish, packed with spices and fresh ingredients. This hearty recipe combines tender beans with aromatic vegetables and a touch of heat, perfect for serving alongside rice or tostones.

Ingredients

• 2 tablespoons (30ml) or more canola oil
• 1 medium onion, chopped
• 2-3 teaspoons (10-15g) garlic, minced
• 1 teaspoon (3g) cumin
• ½-1 small jalapeno, seeded and minced (optional)
• 1 tablespoon (1-2g) fresh cilantro or parsley, finely chopped
• 1 teaspoon (3g) smoked paprika
• 1 medium bell pepper, chopped
• ¼-½ teaspoon (0.5-1g) cayenne pepper
• 1 bay leaf
• 4 cups (920g) cooked red beans or three 15-ounce cans, rinsed and drained
• 2 cups (479ml) or more broth (vegetable, beef, or chicken)
• 1 medium-large potato, peeled and chopped
• ¼ cup (85g) tomato sauce
• 1 packet Sazón Goya (with coriander, any Sazón without annatto)
• Salt to taste
• Fresh cilantro or parsley leaves for garnishing (optional)

Instructions

1. Step 1: Heat the oil over medium heat in a large saucepan. Add the onions, garlic, cumin, jalapenos, cilantro, smoked paprika, bell pepper, cayenne pepper, and bay leaf. Sauté, stirring occasionally, until the onions are soft and translucent, about 5–7 minutes. Avoid browning the vegetables.
2. Step 2: Add the cooked beans, broth, chopped potatoes, tomato sauce, Sazón Goya, and salt to the pan. Stir well and bring the mixture to a boil.
3. Step 3: Reduce the heat to low, cover the saucepan, and simmer gently for 15–20 minutes or until the potatoes are tender.
4. Step 4: Taste and adjust the seasonings and thickness by adding more broth or spices if desired.
5. Step 5: Remove from heat and serve hot, garnished with fresh cilantro or parsley if you like. This dish goes wonderfully with rice or tostones.

Tips & Variations

• For a richer flavor, use homemade or high-quality broth.
• Substitute fresh herbs with dried if needed, but reduce quantities as dried herbs are more concentrated.
• Add a splash of lime juice just before serving to brighten the flavors.
• Use smoked sausage or ham for a meaty variation.
• If you prefer a thicker stew, mash some of the beans after cooking and stir back in.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the beans have thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook the dried beans thoroughly before following the recipe. This ensures they are tender and ready to absorb flavors.

What can I serve with Puerto Rican Style Beans?

They pair beautifully with white rice, tostones (fried plantains), or crusty bread to enjoy the rich broth.

Puerto Rican Style Beans Recipe

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★★★★★

4.5 from 56 reviews

This authentic Puerto Rican Style Beans recipe features tender red beans simmered with aromatic spices, peppers, garlic, and potatoes in a rich broth. Perfectly seasoned with cumin, smoked paprika, and a hint of heat from jalapeno and cayenne, these beans offer a hearty, comforting side or main dish ideal for pairing with rice or tostones.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Puerto Rican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 medium onion, chopped
• 2–3 teaspoons (10-15g) garlic, minced
• ½–1 small jalapeno, seeded and minced (optional)
• 1 medium bell pepper, chopped
• 1 tablespoon (1-2g) fresh cilantro (or parsley), finely chopped
• 1 medium-large potato, peeled and chopped
• fresh cilantro (or parsley leaves, optional for garnishing)

Spices and Seasonings

• 1 teaspoon (3g) cumin
• 1 teaspoon (3g) smoked paprika
• ¼–½ teaspoon (0.5-1g) cayenne pepper
• 1 bay leaf
• 1 packet Sazón Goya with coriander (any Sazón without annatto)
• salt to taste

Liquids and Others

• 2 tablespoons (30ml) or more canola oil
• 4 cups (920g) cooked red beans (or three 15-ounce cans, rinsed and drained)
• 2 cups (479ml) or more broth (vegetable, beef, or chicken)
• ¼ cup (85g) tomato sauce

Instructions

1. Sauté Aromatics: Heat the canola oil over medium heat in a large saucepan. Add the chopped onions, minced garlic, cumin, minced jalapenos, fresh cilantro, smoked paprika, chopped bell pepper, cayenne pepper, and bay leaf. Sauté, stirring occasionally, until the onions are soft and translucent, about 5-7 minutes. Make sure not to brown the ingredients to preserve their delicate flavors.
2. Add Beans and Liquids: Stir in the cooked red beans, broth, peeled and chopped potatoes, tomato sauce, Sazón Goya packet, and salt to taste. Bring the mixture to a boil to combine all the flavors thoroughly.
3. Simmer: Once boiling, reduce the heat to low, cover the saucepan, and let it simmer gently for 15-20 minutes or until the potatoes are tender and the flavors have melded together.
4. Adjust Seasoning and Consistency: Taste and adjust the seasoning as needed, adding more salt or spices if desired. If the beans are too thick, add more broth to reach your preferred consistency.
5. Serve: Remove the bay leaf and serve the beans hot, garnished with fresh cilantro or parsley leaves if using. These beans pair beautifully with white rice and tostones for a classic Puerto Rican meal.

Notes

• You can substitute canned beans with freshly cooked beans if preferred; adjust broth quantity accordingly.
• For a spicier version, retain the jalapeno seeds or increase cayenne pepper.
• If you cannot find Sazón Goya, use a combination of ground coriander and a pinch of turmeric as a substitute.
• To make this dish vegetarian or vegan, use vegetable broth and ensure Sazón Goya or any seasoning used is free from animal products.
• Leftovers can be refrigerated for up to 3 days and reheat well.

Keywords: Puerto Rican beans, red beans recipe, traditional Puerto Rican side, seasoned beans, beans and potatoes