Puerto Rican Beans

by Jill Dalton

Puerto Rican Beans

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!
5 from 2 votes
Servings 4 people
Prep 15 minutes
Cook 25 minutes
Total 40 minutes

Our Sponsors



  • 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.
Love this FREE recipe? Help us make more!Become a Supporting Member today!

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

You may also like


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

I don’t see any beans in the recipe.

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.

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. 😃

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

Jill Dalton March 19, 2018 - 5:18 pm

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

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?

Jill Dalton March 19, 2018 - 5:17 pm

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

Heather March 20, 2018 - 8:51 am

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

Jill Dalton March 20, 2018 - 9:16 am


kelly March 24, 2018 - 11:21 am

This dish was full of flavor and very delicious!

DAVE March 28, 2018 - 12:44 am

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

Jill Dalton March 28, 2018 - 9:23 am

I would say they were medium sized russet.

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.

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?

Jill Dalton April 19, 2018 - 4:19 pm

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

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.”

Maggie May 21, 2018 - 8:27 pm

Had this for dinner tonight. Delicious!

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!

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

Ron Remondini April 9, 2019 - 8:20 pm

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

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.

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 👌

Lesia October 17, 2020 - 8:53 pm

Hello. I will be trying this dish this week. Do you recommend freezing the leftovers or can you?

Jill Dalton October 22, 2020 - 6:59 pm

Hmmm, I think it would be ok to freeze but I have never tried it.

Mary Reid May 16, 2021 - 1:08 pm

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.

Judy Rhoads October 21, 2021 - 9:44 pm

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

Jill Dalton October 23, 2021 - 10:02 am

Great Judy, I am glad you are working to improve your health and diet. =)

Laird Mintz but please respond to my email, October 18, 2022 - 1:45 pm

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


Share your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.