Saucy Puerto Rican Beans and Potatoes

This hearty dish of Puerto Rican beans and potatoes is perfect served over rice for a complete vegetarian meal!

This hearty dish of Saucy Puerto Rican Beans and Potatoes is perfect served over rice for a complete vegetarian meal! This is a great Puerto Rican beans recipe!

How many different ways are there to eat beans and rice? It is one of my favorite combinations of flavors and texture — plus it’s packed with protein!

Beans and rice ends up on my table at least once per week.

It goes like this: I have nothing in the house to eat. Oh, wait! I have beans and rice in the pantry. Annnnnd I think maybe a stray potato and onion.

Alright, so how am I going to turn $2 worth of ingredients into a meal worth eating?

This hearty dish of Saucy Puerto Rican Beans and Potatoes is perfect served over rice for a complete vegetarian meal! This Puerto Rican potatoes and beans recipe is delicious!

Well, first let’s add a $2 red bell pepper.

Side note: Bell peppers are really expensive this time of year and it makes me very upset.

This hearty dish of Saucy Puerto Rican Beans and Potatoes is perfect served over rice for a complete vegetarian meal! The Puerto Rican style beans are delicious in this Puerto Rican Red Bean recipe.

It’s amazing what a little simmer time can do to a pan of such basic ingredients.

This dish is chock full of seasonings that lend a Puerto Rican-style flavor to the beans, potatoes, and vegetables.

A whole can of tomato sauce goes in there to help create a really luscious sauce.

As they cook, some of the potatoes and beans fall apart which help to thicken the sauce. It’s like magic! But not really because it’s just cooking.

This hearty dish of Saucy Puerto Rican Beans and Potatoes is perfect served over rice for a complete vegetarian meal! I love this Puerto Rican red beans and rice recipe!

I prefer to cook my own beans, so if you’d like to do the same here’s my basic method:

Place one pound of beans in a large bowl and cover by three inches of water. Soak overnight; drain and rinse.

Place the soaked beans in a large pot along with enough water to cover them by three inches. Add a half teaspoon of kosher salt and then bring the pot to a very low boil — as soon as you see those tell-tale bubbles, turn the heat down to low. Place a lid on the pot so just about an inch of the pot is still uncovered. I do this because I don’t like to hard-boil my beans. Cooking them at a simmer helps them retain their color and skins.

Simmer the beans for 45 minutes. Uncover the pot and cook for another 20 to 30 minutes; until cooked to your liking.

This hearty dish of Saucy Puerto Rican Beans and Potatoes is perfect served over rice for a complete vegetarian meal!

You can of course also use an electric pressure cooker which really cuts down on cook time.

I love mine for those times when I forgot to soak my beans!

If you prefer, you can use canned beans in this recipe instead. Just swap out the 3 cups of cooked beans for two cans of beans.

The measurement isn’t *exactly* the same but it’s not going to hurt anything in this recipe.

This hearty dish of Saucy Puerto Rican Beans and Potatoes is perfect served over rice for a complete vegetarian meal!

Confession time: I completely forgot to add the sour cream to the bowl before I took the pictures.

Served as shown, these Puerto Rican beans and potatoes are entirely vegan. Feel free to eat it that way (it’s delicious!), but for my dairy-loving friends I’d highly recommend topping the beans with a big spoonful of sour cream. It is SO tasty!

Here’s the Saucy Puerto Rican Beans and Potatoes Recipe!

This hearty dish of Saucy Puerto Rican Beans and Potatoes is perfect served over rice for a complete vegetarian meal!

Saucy Puerto Rican Beans & Potatoes

This hearty dish of Saucy Puerto Rican Beans and Potatoes is perfect served over rice for a complete vegetarian meal!

Yield: 6 main servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeno, seeds and stem remove, minced
  • 1 medium russet potato, peeled and diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1/4 cup minced cilantro stems (reserve leaves for garnish)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cumin
  • 1/8 teaspoon smoked paprika
  • 3 cups cooked red beans*
  • 3 cups water or broth
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon freshly ground black pepper
  • Garnish: avocado slices, sour cream (optional), cilantro leaves, and lime wedges for squeezing.

Instructions

  1. Heat a 5-quart or larger lidded Dutch oven over medium-high heat. Once hot, add the coconut oil (it should melt and shimmer at once). Add the onion, bell pepper, jalapeno, and a pinch of kosher salt to the pan. Cook, stirring occasionally, until lightly browned; about 5 minutes.
  2. Add the cubed potato; stir well and cook for another 5 to 7 minutes, until the onions are mostly translucent.
  3. Add the minced garlic, bay leaves, cilantro stems, salt, cumin, and smoked paprika to the pot. Stir and cook for 60 to 90 seconds, until the garlic is fragrant.
  4. Add the beans, water, and tomato sauce. Allow the mixture to come to a boil, then reduce the heat to medium-low. Cover and simmer for 20 minutes.
  5. Uncover the pot and turn the heat up to medium. Cook, stirring occasionally until the potatoes are very tender and the sauce has thickened (5 to 10 minutes).
  6. Stir in the red wine vinegar, sugar, and pepper. Taste and add salt as desired.
  7. Serve over rice, garnished with avocado slices, sour cream, chopped cilantro leaves, and lime wedges for squeezing.

Notes

I cooked a pound of beans, used 3 cups for this recipe, then saved the rest for future recipes. If you prefer, you can use 2 (14-ounce) cans of small red beans -- make sure to drain and rinse them!

Nutrition

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 260|Total Fat: 9g|Saturated Fat: 3g|Trans Fat: 0g|Unsaturated Fat: 5g|Cholesterol: 2mg|Sodium: 521mg|Carbohydrates: 37g|Fiber: 10g|Sugar: 5g|Protein: 11g|

Nutrition information has been auto-calculated for your convenience.

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This hearty dish of Saucy Puerto Rican Beans and Potatoes is perfect served over rice for a complete vegetarian meal!

February 13, 2017 | Last Updated on October 11, 2020 by Linda

10 thoughts on “Saucy Puerto Rican Beans and Potatoes”

    • It should have said an 8 oz. can of tomato sauce, not a 6 oz. Thanks for this question, I have updated the recipe.

      – Linda

      Reply
      • You say cook beans for 20 minutes. It takes me an hour and a half to cook my dried small red beans. You say in the recipe you can use canned beans but it looks like this recipe IS for canned beans. I’m excited about this recipe because we’re getting tired of just beans. Can you give me a recipe for using dry beans after they have been soaked overnight? I’m afraid if I cook my potatoes for an hour and a half they will turn to mush.

      • Hi Mary,

        Sorry for the confusion, but happy to help you.

        In the recipe, it calls for “3 cups cooked red beans”. So, you can use canned beans that are already cooked or cook dried beans first.
        Please read in the post where I describe how I cook the dried beans:

        Place one pound of beans in a large bowl and cover by three inches of water. Soak overnight; drain and rinse.

        Place the soaked beans in a large pot along with enough water to cover them by three inches. Add a half teaspoon of kosher salt and then bring the pot to a very low boil — as soon as you see those tell-tale bubbles, turn the heat down to low. Place a lid on the pot so just about an inch of the pot is still uncovered. I do this because I don’t like to hard-boil my beans. Cooking them at a simmer helps them retain their color and skins.

        Simmer the beans for 45 minutes. Uncover the pot and cook for another 20 to 30 minutes; until cooked to your liking.

        So, in the recipe, where it calls for “Cover and simmer for 20 minutes.” that is to allow the spices and flavors to mix together, not to cook the beans.

        Give this recipe a go, I think you are going to love it!

        – Linda

  1. Thanks for the recipe~! I just printed it and look forward to making this in the near future. All your bean recipes look wonderful . I will definitely be back~!!

    Reply

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