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Puerto Rican Beans With Potatoes Recipe

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Puerto Rican Beans And Potatoes (GF Vegan)
Puerto Rican Beans And Potatoes (GF Vegan) from www.peacefuldumpling.com

Description

Puerto Rican Beans with Potatoes Recipe is a classic Puerto Rican dish that is a staple in many homes. It is a hearty and delicious meal that is perfect for any occasion. This dish is made with red kidney beans and potatoes, which are cooked in a flavorful sauce made with sofrito, tomato sauce, and spices. The result is a dish that is full of flavor and perfect for serving with rice or bread.

Prep Time

The prep time for this recipe is around 20 minutes. This includes chopping the vegetables, rinsing the beans, and preparing the sauce.

Cook Time

The cook time for this recipe is around 45 minutes to an hour. This includes cooking the beans and potatoes in the sauce until they are tender and the flavors have melded together.

Ingredients

  • 1 can of red kidney beans
  • 3 medium-sized potatoes
  • 1/2 cup of sofrito
  • 1/2 cup of tomato sauce
  • 1 tablespoon of olive oil
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of oregano
  • 1/2 teaspoon of cumin
  • 2 cups of water

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Wooden spoon

Method

  1. Chop the potatoes into small cubes.
  2. Heat the olive oil in a large pot over medium heat.
  3. Add the sofrito and sauté for a few minutes until fragrant.
  4. Add the tomato sauce, salt, black pepper, oregano, and cumin. Stir to combine.
  5. Add the chopped potatoes and stir to coat with the sauce.
  6. Drain and rinse the can of kidney beans and add them to the pot.
  7. Add 2 cups of water to the pot and stir to combine.
  8. Bring the mixture to a boil, then reduce the heat to low and let simmer for 45 minutes to an hour or until the potatoes and beans are tender.
  9. Stir occasionally to prevent sticking.
  10. Once the potatoes and beans are tender, taste and adjust seasoning if necessary.
  11. Serve hot with rice or bread.

Notes

This recipe can easily be doubled or tripled to feed a larger crowd. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition Info

This recipe serves 4 people and contains approximately 200 calories per serving. It is high in fiber, protein, and Vitamin C.

Recipes FAQ

Can I use dried beans instead of canned?

Yes, you can use dried red kidney beans instead of canned. Soak the beans overnight and then cook them in water until tender before adding them to the pot.

Can I omit the potatoes?

Yes, you can omit the potatoes if you prefer. The dish will still be delicious without them.

Can I use a different type of bean?

Yes, you can use a different type of bean if you prefer. Black beans or pinto beans would work well in this recipe.

Recipe Tips

  • Make sure to rinse the beans before adding them to the pot to remove any excess salt or preservatives.
  • If you don't have sofrito, you can make your own by blending together onion, garlic, bell pepper, cilantro, and tomato.
  • If the sauce is too thick, you can add more water to the pot until it reaches your desired consistency.
  • Leftovers can be frozen in an airtight container for up to 3 months.

Enjoy this delicious and hearty Puerto Rican Beans with Potatoes Recipe!


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