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.
Yield: 4 servings
4.91 from 10 votes

Puerto Rican Style Beans

Total Time: 30 mins
Course: Side Dish
Cuisine: American
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 (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.

Nutrition

Serving: 3/4 cup beans and sauce, Calories: 134kcal, Carbohydrates: 26g, Protein: 7.5g, Fat: 2g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 641.5mg, Potassium: 0mg, Fiber: 7.5g, Sugar: 4g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 1
Points +: 3