• Skip to main content
  • Skip to primary sidebar
Katie's Cucina
  • Home
  • About
    • Contact Me
    • FAQS
    • Privacy Policy
    • Accessibility Statement
    • Collaborate
  • Recipes
    • Appetizer
    • Asian
    • Breakfast
    • Bread
    • Comfort Food
    • Dairy Free
    • Dessert
      • Cookies
      • Ice Cream
    • Drinks
      • Smoothie
    • gluten free
    • Greek
    • Grilling
    • Holiday
      • Christmas
      • Halloween
    • Instant Pot
    • Italian
    • Katie Original
    • Main Dish
      • Beef
      • Chicken
      • Pork
      • Sausage
      • Turkey
      • Pizza
    • Mexican
    • One Pot Meal
    • Polish
    • Salad
      • Dressing
    • Sandwich
    • Seafood
      • Shrimp
    • Side Dish
    • Slow Cooker
    • Soups and Stews
    • Vegetarian
  • Travel
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Contact
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Contact
×

Katie's Cucina » Side Dish

Puerto Rican Beans

Published: Oct 11, 2011 · Modified: May 16, 2021 by Katie · This post may contain affiliate links

Sharing is caring!

0 shares
  • Share
  • Tweet

One of my all-time favorite comfort food pairings is savory red beans with white rice. My mom used to make these beans as a side for a family of four, so the serving size is a little large. I can’t hope to make this dish exactly like my mother, but I can manage a pretty faithful recreation. My inner potato fiend put two potatoes in the photo, and I’ve used two small potatoes before, but one potato works well enough for this recipe. A small squash can be substituted for the potato for a seasonal touch. 

I served the beans over simple Mahatma white rice cooked on the stove with a pinch of salt and two tablespoons of vegetable oil. Me being the silly goose that I am, I remembered how to make tostones (fried green plantains) backwards — figure that one out — but they eventually made their thin and crunchy appearance. Remember to slice, fry, smoosh flat, and fry again!


Puerto Rican Red Beans (Habichuelas Rojas)

Source: Family Recipe
Prep Time: 5 Minutes
Cook Time: 12 – 15 Minutes
Servings: 4


Ingredients: 
2 (8 oz.) Cans of Tomato Sauce
1 (15.5 oz) Can of Red Kidney Beans
1 Packet of Goya Sazón con Culantro y Achiote
2 tablespoon Goya Sofrito (Tomato Cooking Base)
1 tablespoon Extra Virgin Olive Oil
½ Cube Chicken Bouillon
¼ Large White Onion, Chopped
1 Small Gold Potato, Cut into Small Cubes
1 Strip of Bacon

Directions:
1.) In a non-stick pot on low to medium heat, mix tomato sauce, sofrito, Sazón, chicken bouillon, and olive oil until the sauce is smooth. Continue to stir the mixture until the sauce starts to simmer.
2.) Now, add potato cubes, chopped onions, bacon, and beans. Cover the pot and cook the beans on medium heat for 12 to 15 minutes or until all the vegetables are tender. Stir the beans occasionally to prevent sticking.
3.) Serve the beans over white rice with a side of tostones.
Note: Small cubes of cooking ham may be used instead of bacon, but be cautious due of the ham’s high salt content.

 
Forkful is an Orlando-based resource to help locals and visitors alike navigate Central Florida restaurants through food reviews to satiate a craving, mark an occasion, or share a pint.
« {Foodie Travels} San Juan, Puerto Rico
{Foodie Travels} Bridgetown, Barbados »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Bethany

    November 06, 2015 at 7:29 pm

    Im sorry to say but this is not Puerto Rican beans. I’m sure you enjoy  this recipe since like you said, “We all have different tastes” but you probably shouldn’t label it as Puerto Rican.

    Reply
    • Katie

      November 08, 2015 at 8:48 am

      Hi Bethany, thank you for taking the time to leave a comment. My friend, who contributed this recipe is Puerto Rican and this is her families recipe. On multiple trips to Puerto Rico this is the exact beans we ate at multiple restaurants. If you have a different recipe I would love for you to share it with me, but this is the only type of Puerto Rican beans I’ve ever had.

  2. Alexandra

    August 11, 2014 at 1:15 pm

    I tried making this recipe last night but unfortunately this recipe was waaaay off… I’m native Puerto Rican and I can tell you I’ve had REAL Puerto Rican beans done several different ways. This unfortunately is not at all what they should be. Beginning with the ingredients and ending with the cooking instructions (there’s a method to cooking beans starting with sautéing veggies, and choice of meat before anything else–you never just throw it all in a pot and stir for 12 min!) Plus it takes potatoes longer to cook and soften than that time (and I was cooking mine for longer than the estimated time here). All in all this recipe misses the mark big time. Unless you want to have tomatoey beans, I’d do an overhaul on this recipe. My husband and I had to add a ton real GREEN sofrito and and adobo to try and salvage this. This recipe misses the mark on so many levels, sorry!

    Reply
    • Katie

      August 11, 2014 at 10:47 pm

      Hi Alexandra, I’m sorry to read that you didn’t like the recipe. Everyone has different taste. I love this recipe and make it at least once in a month in my home. It reminds me of the times we have visited Puerto Rico. Good luck finding a recipe that fits your tastes buds.

  3. Marilyn @ Forkful.net

    October 12, 2011 at 3:52 pm

    I'm glad you liked the post! I used to eat white rice and red beans with fried chicken, but the dish is so hearty that I could go without a chicken or meat side these days. 😀

    Reply
  4. Jessica

    October 11, 2011 at 3:38 pm

    Awesome guest post! Love me some Rice & Beans! 😀

    Reply

Did you make this recipe? Let me know! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

Featured On

brand logos in collaage; food network, MSN, kitchenaid, country living, world market, etc

Most Popular Recipes

  • White square bowl filled with corn, cheese, and herbs.
    Mexican Street Corn Salad
  • White oval dish filled with beets, feta, spinach, and balsamic drizzle.
    Beet Salad with Feta
  • Glass bowl filled with whipped cream, cake, and berries.
    Berry Trifle
  • Female and man hand grabbing crab legs and corn in a seafood bowl.
    Shrimp and Crab Boil

Grilling Recipes

  • White platter sitting on top of a white and blue stripped cloth with turkey sliced on top of spinach.
    Grilled Turkey Tenderloin
  • Top view of sliced turkey breast on a white platter.
    Smoked Turkey Breast
  • White bowl filled with bow tie pasta, vegetables, and grilled chicken with green pot in background and grilled chicken on plate.
    Grilled Chicken Pasta
  • Two grilled peaches with whipped cream and caramel sauce on a white plate with a fork covered in whipped cream.
    Grilled Peaches with Caramel Sauce and Whipped Cream

Footer

logos of places Katie's Cucina has been featured on; food network, KitchenAid, Stonyfield, Country LIving, Women's Health, etc.

COPYRIGHT © KATIE'S CUCINA 2009-2022
AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
PRIVACY POLICY · ACCESSIBILITY STATEMENT · DESIGN BY GRACE + VINE STUDIOS

0 shares