Puerto Rican Style Beans
Puerto Rican Style Beans are hearty red beans simmered in an aromatic sauce with bold flavors. Quick, easy, and simply delicious. If you love easy, tasty, meat-free meals, you’ll love these Puerto Rican Beans.
This hearty stew boasting red beans simmered in tomatoes, onions, garlic, bell pepper, spices, and chunks of potatoes fuses Caribbean flavors beautifully.
Not only are beans nutritious and cheap, they’re incredibly tasty. This straightforward recipe is so delicious that my carnivore brother ate it all and never missed the meat.
Content…A Great Make Ahead |
Beans Are Great Make-Ahead Meals
Who doesn’t need more hours in a day? I wish I could add at least three, two for sleeping and one for cooking. So here are some time-saving tips.
Dry beans are one of the most economical proteins you can serve your family. Making them from scratch is super simple and almost hands-off. I make a huge batch and freeze them in meal-size portions. Pure and simple:
- Soak your beans overnight in fresh water. Some experts say to soak them for 48 hours, changing the water every 12 hours for better digestion.
- Drain the beans and put them in a large stock pot. Add broth (or water) and seasonings (I always include onion, garlic, and bay leaves).
- Simmer as long as they need to soften. About 10 minutes before they’re done, add salt to taste.
- Cool and store in the refrigerator or freezer. Then you’re ready to enjoy beans Puerto Rican style any time you want.
What You Need
- Seasonings – Onion, garlic, cumin, jalapeno (not traditional, so feel free to omit it), fresh cilantro, smoked paprika, bell pepper, cayenne, and a bay leaf sauteed in a little oil really ramp up the flavor factor. Tomato sauce goes in a little later as a flavor enhancer.
- Beans – Red or kidney beans are the protein for this dish, but you can use whatever beans (pink beans, pinto beans, black beans, etc.) you have. Make your own beans from scratch or open a few cans.
- Broth – You’ll need some liquid for the stew, but feel free to use beef, chicken, or vegetable broth.
- Potatoes turn this delectable stew into a one-pot meal.
- Sazón Goya is a traditional Latin and Caribbean seasoning used to flavor stews, soups, and protein. It’s available in Latino markets, major supermarkets, and on Amazon. I usually use the one with culantro y achiote, but you can use your favorite flavor.
- Herbs – Fresh cilantro or parsley leaves make a beautiful garnish, but don’t feel obligated.
How to Make Puerto Rican Style Rice
- Saute – Heat the oil over medium heat in a large saucepan. Add the onions, garlic, cumin, jalapenos, cilantro, paprika, bell pepper, cayenne, and bay leaf. Sauté, stirring occasionally, until the onions are soft and translucent (5-7 minutes). Do not brown. (Photos 1-3)
- Assemble – Add the beans, broth, potatoes, tomato sauce, Sazón Goya, and salt. Bring to a boil. (Photo 4)
- Simmer – Reduce the heat, cover, and gently simmer for 15-20 minutes or more until potatoes are tender.
- Adjust seasonings and thickness to your preference with broth and spices.
- Serve – Take off the heat and serve hot with rice or tostones.
Recipe Tips and Notes
- Smash half an onion and a couple of cloves of garlic and add it to the soaking water. The extra flavor soaks into the dried beans for even more deliciousness.
- You can totally stew beans in a pressure cooker or slow cooker. A pressure cooker takes about 15 minutes on high to cook soaked beans, then natural pressure release. A slow cooker takes 6-8 hours on low.
- Making stew with cooked or canned beans in a slow cooker or Instant Pot is also super easy. Assemble all the ingredients and cook for 3-4 hours on high or 5-6 hours on low in your crock pot. Or 3-5 minutes on high pressure in your pressure cooker.
Make-Ahead and Storage Instructions
As mentioned above, this is an excellent make-ahead recipe. Let it cool after it’s done, and store it in airtight containers in meal-sized portions. I prefer Tupperware-style containers you can squeeze the air out because food lasts longer. Then, your beans will stay fresh for 4-5 days in the refrigerator or 4-5 months in the freezer.
What to Pair With Puerto Rican Style Beans
A traditional Puerto Rican meal requires serving this over rice. Coconut jasmine rice is delicious, and so is a simple basmati rice recipe. A side of tostones isn’t required, but it is very welcome. Then, finish it off with a rum-spiked coquito or arroz con leche for dessert.
More Incredible Puerto Rican Recipes to Try
- Arroz con Pollo (Rice with Chicken)
- Pernil (Slow-Cooked Pork)
- Pasteles
- Coquito
- Puerto Rican Rice and Beans
- Arroz con Gandules
Watch How to Make It
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Puerto Rican Style Beans
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 (.5-1g) cayenne pepper
- 1 bay leaf
- 4 cups (920g) cooked red beans (or three 15-ounce cans, rinse 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 (optional for garnishing)
Instructions
- Heat the oil over medium heat in a large saucepan. Add the onions, garlic, cumin, jalapenos, cilantro, paprika, bell pepper, cayenne, and bay leaf. Sauté, stirring occasionally, until the onions are soft and translucent (5-7 minutes). Do not brown.
- Add the beans, broth, potatoes, tomato sauce, Sazón Goya, and salt. Bring to a boil.
- Reduce the heat, cover, and simmer gently for 15-20 minutes or more until potatoes are tender.
- Adjust seasonings and thickness to your preference with broth and spices.
- Remove from heat and serve hot with rice and or tostones.
Tips & Notes:
- Smash half an onion and a couple of cloves of garlic and add it to the soaking water. The extra flavor soaks into the dried beans for even more deliciousness.
- You can totally stew beans in a pressure cooker or slow cooker. A pressure cooker takes about 15 minutes on high to cook soaked beans, then natural pressure release. A slow cooker takes 6-8 hours on low.
- Making stew with cooked or canned beans in a slow cooker or Instant Pot is also super easy. Assemble all the ingredients and cook for 3-4 hours on high or 5-6 hours on low in your crock pot. Or 3-5 minutes on high pressure in your pressure cooker.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Hola! I really enjoy your recipes and certainly appreciate adapting to ones own taste preferences however, if I may with all due respect reccomend changing the name of this recipe to Caribbean Style Beans. As you know and as others have mentioned Jalapeños are not part of the puertorican culinary experience and neither is paprika as these components change the flavor profile of the dish entirely.
Respectfully
MDL
I hear you. With all due respect , this is my own addition to this recipe.Feel free to add or take out as necessary. As we can all agree there isn’t one set way of cooking.
Much love.
I love your answer. Amen sis
I have seen paprika in so many Puerto Rican recipes LOL! This recipe is amazing and tastes exactly like our favorite Puerto Rican restaurant. Thanks!
Thank you, Chelsea!
Great recipe! I grew up in Puerto Rican and Dominican housholds. Each had their own spin on their beans. Jalapeno is yours! And that’s fine! I add a scotch bonnet ( Jamaicain pepper like my friends mother did… delish). Thank you for this recipe!
I’m about to try this but I only have the Sazón with Coriander & Annatto. May I ask why the ingredients say “any Sazón without Annatto” ? I am curious.
Annato will alter the taste and color slightly. But it is a good substitute . No need to rush out to buy a new one .
Can you tell me what to use to thicken this up a little.
Cornstarch would work or just cook it up a few more minutes .
Cornstarch?? Oh lord no. The secret to thick sauce on the beans is cooked them on high level uncovered stir occasionally to desire thickness. Don’t burn them and don’t let them dry too much the bean will suck the rest of the sauce. No cornstarch. Sorry I’m Rican very traditional one.
Thanks for sharing, Ella! 🙂
We lightly mash one third of the beans to thicken to keep out the cornstarchy flavor…
Thank you for sharing, Barbara! 🙂
This is my 2nd time making this, its amazing and makes the whole place smell really good. I eat it with just rice and I’m beyond happy as a vegetarian. This would go well though paired up with peril and plantains. I also add the jalapeno, I’m all about it!
Really good recipe! Loved all the spices added to this. Really quick to cook as well.
Puerto Rican’s don’t use jalapeños in their cooking.
Exactly I thought the same thing when I seen that.. what about sofrito..
My thoughts exactly my grandmother would turn over in her grave if she saw a jalapeno in her beans
Agree. it’s not traditional but Jalapenos peppers add extra spice to the beans. Leave it out if it is not your thing. Happy Cooking !!!
Agreed. Its all about Love and Cooking!!! Adding something new to something traditional is what sometimes enhances a recipe and sometimes creates a new tradition!! Happy Cooking
This was amazing I even did the pork you mentioned, I’m only 21 and these recipes save me so much money! Keep doing you ♡
You are too sweet Sarah! Thanks so much!!
She used cilantro, onions, garlic and bell pepper… no need to add sofrito if you’re using the individual ingredients.
Yes, thank you Solo! 🙂
Use olives instead
I made this last night for my husband and I. It was delicious!! I had made about two other similar recipes previously and they were alright. But this recipe really suited the taste we were looking for. Thanks for sharing! I am already spreading the word. Grace & Peace.
Hi Lauren! I am so glad this was a hit with your family. Thanks for stopping by!
Hi there, I’m a Certified Chef from Puerto Rico, not taking away The Great JOB by immaculate bites, BUT i need to step Up and Bring my comments to the Platform, Our PR beans is much MORE than this Recipe is missing, a lots of ingredients PUMPKIN, OUR SOUL BASE I*SOFRITO* TOMATO PASTE(SAUCE) SUGAR, HAM BASE,
WE TRADITIONALLY DONT PUT PARSLEY, CAYENNE PEPPER VINEGAR OR ANY HOT SPICY INGREDIENTS
BUT I want to appreciate Immaculate bites for always posting
Our Culinary Puerto Rican Cuisine to the Social Media ❤❤❤❤
Thanks so much! Really appreciate your feedback and suggestions.
Regardless of the dish looking amazing, this feels like appropriation to me. Why name it Puerto Rican Style if it is going to be modified to a point a puertorrican will not associate with this dish? 🙁
It’s her take on our traditional recipe it’s great. Recipes are a guide you can add or take any seasoning and make it your own. Love the promo of our great cuisine.
Thank you, Judith!
When do you add the cayenne pepper? The instructions make no mention of it.
Hi John. Add the cayenne pepper before you put in the beans. Happy cooking 🙂 !
How much is a serving? I ate half a cup. Delicious.
We don’t use jalapeño peppers in our beans. We use ajíes dulces, pimientos, recao, oregano, cebolla, ajo. First time I see a recipe with jalapeño peppers.
It’s just my addition. You may leave it out , if desired .
I used a teaspoon of hot sauce instead. Yummy.
Thank you for this. I’ve been trying to find a simple recipe like this for too long. It came out really good as well!
Awesome! Thanks
One more question. If I’m using can beans do still add to the chicken broth, potatoes, tomatoes and bring to a boil and then simmer.
Yes you do.
Could i use black beans instead of the red ones?
Hi Arlette,
You sure can.
This is my go to recipe for Petto Rican beans! Was wondering if using a slow cooker would work here. If so, when do you add the potatoes.
Thanks so much!!