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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 Rancho Gordo was the inspiration for this crazy delicious recipe. If you are a thrill seeker, use fresh jalapeños instead of pickled ones!
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Equipment
Ingredients
- ½ Red bell pepper, chopped
- ½ Green bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- ¼ tsp coriander
- ¼ tsp turmeric
- ¼ tsp oregano
- ¼ tsp cracked pepper
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 bay leaf
- 1 Tbsp pickled jalapeños , chopped, or 1/2 Tbsp fresh
- ¼ cup tomato paste
- 2 potatoes , cubed
- 1 cup water
- 1 pound dry beans (Rancho Gordo), 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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Nutrition info
Calories: 285kcalCarbohydrates: 57gProtein: 14gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.3gSodium: 144mgPotassium: 1253mgFiber: 15gSugar: 6gVitamin A: 1071IUVitamin C: 64mgCalcium: 96mgIron: 4mg
28 comments
I don’t see any beans in the recipe.
Sorry about that. It is there now. Thank you for catching that. It is 1 pound dry beans, precooked or 5 cans.
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. 😃
There are no beans listed in the ingredients or the cooking instructions, really would like to print this recipe
It is there now. Sorry, it is 1 pound dry beans precooked or 5 cans.
Hi Jill, You don’t have beans in list of recipe items…. is it a pound pre-cooked?
Thank you for catching that. One pound dry beans precooked or 5 cans.
Stupid question, but are the potatoes pre-cooked prior to adding them to the pan?
No
This dish was full of flavor and very delicious!
Potatoes sizes vary quite a bit. Is this 2 big russets?
I would say they were medium sized russet.
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.
Shoot, wish I noticed this comment before I cooked this. Potatoes are crunchy. What could I do, pull them out and cooks separately?
I would cover it with a lid and cook for a few minutes more.
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.”
Had this for dinner tonight. Delicious!
My husband absolutely loves this dish. I make it in the Instant Pot and have no issues with “crunchy” potatoes!
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
Hi Jill. Aren’t the picked jalapenos full of salt?
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.
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 👌
Hello. I will be trying this dish this week. Do you recommend freezing the leftovers or can you?
Hmmm, I think it would be ok to freeze but I have never tried it.
Hi, this looks delicious but I’m OBSESSED with my Instant Pot. Can anyone suggest how to convert this recipe? I have a 6 quart IP and I’ll be using canned pinto beans. Thank you in advance for your help.
I love your YouTube videos. I am doing well with plain foods but I bought some pretty spices today. I learned a lot from the explanation of the haul from market. I am 74 and have severe osteoarthritis. I need to lose 40 lbs to save my 2 total knees. I go to WW and they have all the vegan foods in their library. Right now I gave up meat but dairy is going to be harder. I love my cottage cheese. But I will get there. I try not to overwhelm myself. I ordered the yeast to replace Parmasan cheese. I love that. I want to feel lighter. Eating meat makes me feel heavy and I worry about the planet. Thank you for being here. You are so pleasant. Judy Rhoads
Great Judy, I am glad you are working to improve your health and diet. =)
Dear Jill and husband. I more than love your channel. My life depends on it as I have heart disease.,
I am a current member. Not sure what the best way to contact you to ask what specific kind and size of at Instant Pot are you using. I think I want to buy the same you. by the way you are the most important person in my life even more important than my doctor who can only point me in the right direction. You go the last step further and sit me down to teach me how to make it. Thank youuuuuuuuuuuuuuuuuuuuuuuuuuuuu Laird