Puerto Rican Style Beans
My husband’s FAVORITE meal is rice and beans. I don’t make them as often as he would like, so this was his Valentine’s Day dinner request with breaded pork cutlets (I will share that recipe tomorrow).
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. I originally posted this back in 2009 (original photo below made with pink beans) and took the opportunity to reshoot.
We serve it over white rice but it’s also great over brown as a side dish to chicken, pork chops or steak. You can easily make it a meatless main dish, served over rice with avocado (and some hot sauce!) and call it a meal.
I usually have sofrito in my freezer, I make big batches of it for beans and other dishes. Here I scaled it down to make an exact amount, but if you have your own homemade I use 1/4 cup.
For the sofrito:
- 1/2 small onion
- 1/2 cubanelle (banana) pepper
- 3 cloves garlic
- 1/4 cup chopped cilantro
- 1 tsp olive oil
- 15.5 oz can pink or red kidney beans (I like Goya)
- 1/2 cup canned tomato sauce
- 1 medium potato, peeled and diced 1/4-inch (4 1/2 oz)
- 1 1/2 tbsp Sazon seasoning (homemade or store bought)
- 1 bay leaf
- 1/8 tsp oregano
- kosher salt, to taste
- black pepper, to taste
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. Makes about 3 cups.