Puerto Rican Style Beans

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.

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.
Puerto Rican Beans

My husband’s FAVORITE meal is rice and beans. Especially when I serve them with breaded pork cutlets. I grew up eating rice and beans being part of a multi-cultural family. Brazilian Black Beans and Quick Cuban Black Beans are also on rotation in my house.

I spent many summers as a kid in PR, as I had family living there. Those were some of my favorite memories, I really loved the food and culture. Sadly it’s not easy to find Puerto Rican food as commonly by me as you would find Mexican food, and other Latin cuisines. Since Tommy is half Puerto Rican, I learned to make a lot of those dishes myself.

Don’t get me wrong, I also make Puerto Rican beans from scratch with dry beans. But on nights I need a quick side dish, canned beans are the way to go. We serve it over white rice but it’s also great over brown rice 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 use 1/4 cup.

How To Make Quick Puerto Rican Beans

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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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Puerto Rican Style Beans

1
4
0
SP
134 Cals 7.5 Protein 26 Carbs 2 Fats
Prep Time: 5 mins
20 mins
Total Time: 25 mins
Yield: 4 servings
COURSE: Side Dish
CUISINE: Puerto Rican
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.

Ingredients

For the Sofrito:

  • 1/2 small onion
  • 1/2 cubanelle, or banana pepper
  • 3 cloves garlic
  • 1/4 cup chopped cilantro

For The Beans

  • 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

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.

Video

Nutrition

Serving: 3/4 cup beans and sauce, Calories: 134kcal, Carbohydrates: 26g, Protein: 7.5g, Fat: 2g, Sodium: 641.5mg, Fiber: 7.5g, Sugar: 4g
Blue Smart Points: 1
Green Smart Points: 4
Purple Smart Points: 0
Points +: 3
Keywords: dairy free, puerto rican dish, quick, rice and beans, side dish, Spanish beans