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.
For the sofrito:
- 1/2 small onion
- 1/2 cubanelle (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)
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.
Serving: 3/4 cup beans and sauce, Calories: 134kcal, Carbohydrates: 26g, Protein: 7.5g, Fat: 2g, Sodium: 641.5mg, Fiber: 7.5g, Sugar: 4g
Freestyle Points: 1
Points +: 3