Puerto Rican Beans

by Jill Dalton

Ready to give your tastebuds a treat? Try these smoky flavored Puerto Rican Beans! The flavor is good enough to just eat it by itself but you could also eat this over rice. Beans from one of my favorite companies Rancho Gordo was the inspiration for this crazy delicious recipe. If you are a thrill seeker, use fresh jalapeños instead of pickled ones!

Puerto Rican Beans

Ready to give your tastebuds a treat? Try these smoky flavored Puerto Rican Beans! The flavor is good enough to just eat it by itself but you could also eat this over rice. Beans from one of my favorite companies… Dinner Puerto Rican Beans European Print Recipe
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.9/5
( 20 voted )

Ingredients

1/2 Red bell pepper, chopped
1/2 Green bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1/4 tsp corriander
1/4 tsp turmeric
1/4 tsp oregano
1/4 tsp cracked pepper
1 tsp cumin
1 tsp smoked paprika
1 bay leaf
1 Tbsp chopped pickled jalapeños or 1/2 Tbsp fresh
1/4 cup tomato paste
2 potatoes cubed
1 cup water
1 pound dry beans (cooked according to directions) or 4-5 cans

Instructions

Add 3 Tsp water to a skillet. Sate the bell peppers, onion, garlic and spices for a few minutes. Add remaining ingredients, stir, cover and simmer for 20 minutes or until potatoes are soft.

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22 comments

jgrelloh@aol.com March 19, 2018 - 2:42 pm

I don’t see any beans in the recipe.

Reply
Jill Dalton March 19, 2018 - 5:19 pm

Sorry about that. It is there now. Thank you for catching that. It is 1 pound dry beans, precooked or 5 cans.

Reply
Susan Diggins March 19, 2018 - 4:32 pm

Enjoy your recipes. Most are easy .
I find you are easy to listen to. You get right to the recipe. No unnecessary talk.
Can’t wait to try this Puerto Rican recipe. 😃

Reply
Rose March 19, 2018 - 4:36 pm

There are no beans listed in the ingredients or the cooking instructions, really would like to print this recipe

Reply
Jill Dalton March 19, 2018 - 5:18 pm

It is there now. Sorry, it is 1 pound dry beans precooked or 5 cans.

Reply
kkgarcia1 March 19, 2018 - 5:00 pm

Hi Jill, You don’t have beans in list of recipe items…. is it a pound pre-cooked?

Reply
Jill Dalton March 19, 2018 - 5:17 pm

Thank you for catching that. One pound dry beans precooked or 5 cans.

Reply
Heather March 20, 2018 - 8:51 am

Stupid question, but are the potatoes pre-cooked prior to adding them to the pan?

Reply
Jill Dalton March 20, 2018 - 9:16 am

No

Reply
kelly March 24, 2018 - 11:21 am

This dish was full of flavor and very delicious!

Reply
DAVE March 28, 2018 - 12:44 am

Potatoes sizes vary quite a bit. Is this 2 big russets?

Reply
Jill Dalton March 28, 2018 - 9:23 am

I would say they were medium sized russet.

Reply
Glenn Reschke April 14, 2018 - 6:19 pm

Love your videos. I’m looking forward to trying more recipes. As for this recipe, I followed the recipe exactly — with the exception of I used olive oil instead of water when sauteing and I used chicken broth instead of water as well (I’m not a totally strict vegan).

Anyway, I “simmered” it for 20 minutes and everything in the recipe came out great — except for the potatoes. They were still crunchy, which I don’t like. I suggest that people chop up and then parboil the potatoes for 5-6 minutes BEFORE adding them to the recipe for the 20 minute simmer period. That’s one detail I’ve learned from doing this dish.

Overall all, though, I really like this recipe.

Reply
Frances April 19, 2018 - 3:12 pm

Shoot, wish I noticed this comment before I cooked this. Potatoes are crunchy. What could I do, pull them out and cooks separately?

Reply
Jill Dalton April 19, 2018 - 4:19 pm

I would cover it with a lid and cook for a few minutes more.

Reply
Glenn Reschke April 19, 2018 - 4:52 pm

I’m going to stick with my suggestion to parboil the potatoes. Five to six minutes should do it. If you like potatoes crunchy (I don’t), five minutes will have an al dente like bite approximately. But, each to his own Jill Dalton’s suggestion may be a good one but I still think they will be crunchy. I want them really soft but still having “structural integrity.”

Reply
Maggie May 21, 2018 - 8:27 pm

Had this for dinner tonight. Delicious!

Reply
DJC August 29, 2018 - 1:06 pm

My husband absolutely loves this dish. I make it in the Instant Pot and have no issues with “crunchy” potatoes!

Reply
Howard October 5, 2018 - 8:32 am

Hi Jill
I was wondering if you use an instant pot. If so maybe you can make a video on how tj incorporate this into your recipes.
Howard Schier

Reply
Ron Remondini April 9, 2019 - 8:20 pm

Hi Jill. Aren’t the picked jalapenos full of salt?

Reply
Elizabeth July 28, 2019 - 8:03 pm

I want to try the Rancho Gordo beans. How do you cook the beans before adding them to a dish? I usually do canned beans because they are already cooked and less time consuming, but you rave about the RG beans so I want to try them. FYI- I also own an insta pot.

Reply
Jacquelyn August 11, 2020 - 4:04 pm

This is so delicious and for once I had every single ingredient. I agree with Jill about putting the lid back on and giving the potatoes more time if they need it. Why put in an extra step and why take the potatoes away from the delicate flavors of this dish ? That makes no sense to me. Thank you Jill 👌

Reply

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