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.
Kathleen says
Omg. Chill out everybody. The recipe says PR “style” beans. I’ve made this numerous times, making my own substitutions with what I have on hand. My Irish-German husband loves it every time. She’s not claiming that it’s her abuela’s secret recipe. Thanks for the tasty recipe.
Immaculate Bites says
Thank you, Kathleen! Happy to know you and your husband love this 🙂 If you loved this, you might also like my Instant Pot Black Beans recipe.
Enjoy!
Aurea Yance says
I agree with Nichole some of those ingredient at not for PuertoRican cuisine. So let’s stay true to our culture Please AsySay
Lourdes Morales says
We(puertorricans) don’t use cayenne pepper or jalapeños in our beans! Maybe in other island we’re there’s Indian influence BUT NOT PR. Maybe the title should read Caribbean Beans
Boop N Scoop says
I mean I’m Puerto Rican and I was surprised by some of the ingredients used but I am happy to see other people sharing their interpretation or making a few changes. I mean sofrito is basically blended veggies so I’m not too bothered not seeing it if you used all those vegetables. People should relax when they criticized. There’s more than one way to peel an apple.
I mean I would use pink beans more than red beans and I also add smoke paprika since I don’t eat meat, whereas others would use cooking-ham instead. So I can definitely see why this could be a variation of Puerto Rican beans, although loads of Puerto Ricans don’t use cayenne or jalapenos from what I have experienced.
However, I am happy to try this recipe and leave a comment afterward 😀 Thanks for sharing it looks wonderful!
Immaculate Bites says
Thank you so much for your comment, Boop N Scoop! I appreciate it 🙂
I hope you enjoy this and I look forward to knowing how it turns out for you.
Lu says
Best recipe ever!! My family loves these and I could live on them! Tons of flavor!!
Immaculate Bites says
Aww thank you so much, Lu! Happy to know you love and your family loved this 🙂
Barbara from Jamaica says
Yummy recipe…she said style, not authentic, so that to me suggests that it is her style…shared recipes are always open to adjust based on personal taste…if it said authentic then some comments might be more valid…
Immaculate Bites says
Hi Barbara! Indeed. Recipes change and can be adjusted based on the taste and preference of the cook and/or who’s going to eat them. Thank you for your comment 🙂
Nicole says
As a Puerto Rican I feel uncomfortable with naming this recipe after our culinary style. Not only does it leave out sofrito, which is the heart and soul of our cuisine, but it adds ingredients that should never go into a self-respecting pot of habichuelas guisadas. No cayenne, no paprika, no bell peppers (we use cubanelle), NEVER jalapeños.
I understand you may have used what you had on hand, but cultural sensitivy and respect for other people’s heritage is the most important thing when recreating food from another country. Otherwise it’s just appropriating.
Immaculate Bites says
Hello Nicole! I respect the culinary authenticity of the recipes I share and name them to honor where they came from while at the same time being flexible to what ingredient/s may or may not be available for everyone. We’re going to do our best to keep it as authentic as possible and share traditional dishes — as well as keep room for exploring new tastes and fusions. Thank you for your comment. 🙂
Paula B says
I completely agree with Nicole. I think this recipe looks delicious, but due to the ingredients you used, calling these Puerto Rican style beans is a gross misrepresentation of our culinary heritage.
Great recipe. Please change the name.
Immaculate Bites says
Hi Paula! Thank you for your comment. As I previously mentioned, we’re going to do our best to keep it as authentic as possible and share traditional dishes — as well as keep room for exploring new tastes and fusions. 🙂
Stephen P Rettig says
Thank you. I spend about an hour just making my sofrito, some I jar and some I freeze. I’ve noticed that all Puerto Ricans have a little twist from family to family. I noticed there was no oregano, and I personally like a lot of cilantro ( 1/2 a bunch) in mine. This is a staple over white rice. Also, it’s the rosadas ( pink beans ) that we use most often, though pintos or Cubanos Negros are the same.
Charles lee says
Very good recipe
Michele Garbiras says
I love this recipe also .been making it for years simple with some rice or not. And some meat” chicken” or not. .inexpersive and so satisfying!!! Use canned beans much easier
Immaculate Bites says
Woohoo! Thanks so much, Michele! 🙂
Ella says
The sofrito was not present which I see she chopped the ingredients instead of blending it. Also jalapeño and cayenne peppers are not ingredients I ever seen in Rican beans I never even added sazón which is more for color full of salt I prefer Bijol instead. These are not how I make them or seen them made. I would add some tocino or ham with bone.
Immaculate Bites says
Thank you for your comment, Ella! This is my take on this recipe based on my preference and what’s handy in my kitchen, you may take out or add any ingredient/s you like 🙂
Angel says
Para que la habichuelas quedenal 100% hechele una o dos patitas de cerdo y no hay nadie que supere esas habichuelas no tienes que comerte las patitas es el sabor que le da hay gente que le gusta comerse las patitas
Ben M says
Are the cilantro and bay leaves necessary? I dont have those around the house but I have everything else.
ImmaculateBites says
You can leave them out . It will still be tasty.
Enjoy!
Christian Melendez says
Without sofrito it’s not the same dish
Immaculate Bites says
Hi Christian! I hear you, but anyone may take out or add to this recipe. It just depends on their preference 🙂
Judith says
No we just use sofrito and tomato sauce or paste. We never add any heat to our beans. I don’t know were the cayenne or hot peppers come from. I’m puerto rican btw. This is a great recipe but not authentic.
Shelia Escobar says
All u have to do is go to a food market an pick-up some cilantro an bay leave that’s it..
Jose Cruz says
All Sazón Goya has annatto in it! Please clarify or correct.
Immaculate Bites says
Hi Jose! Thanks for your comment. There are some Sazon available that has no Annatto. 🙂
Jay says
These beens are really good. Although not quiet Puerto Rican as Puerto Ricans don’t use paprkia, jalapeños or cayenne but do like to add sweet chili peppers, annatto, coriander seeds and culantro to there beens. Also if you ever go to Puerto Rico it is hard to find stew beans with out pieces stewed with it. The smoked paprika did work well with the cumin and cayenne gave it a nice flavor. Then again things change. The same flavors my grandmother grew up in Puerto Rico are not exactly the same flavors I been having in Puerto Rico.
Immaculate Bites says
Thank you for sharing, Jay! 🙂
Izzy says
Can I use any kind of bell pepper? Like red or yellow?
ImmaculateBites says
Yes you can.
JEM says
My husband is Puerto Rican and Jamaican, he LOVES this dish, I’m black, Lebanese, Chilean, this dish is a hit in both of our family circles, thank you so much for this recipe. It’s a weekly staple in our home. I love the addition of the jalapeños, as does my husband!
Thanks again!
ImmaculateBites says
So happy to hear this . Thanks so much