Puerto Rican Beans and Potatoes

This Puerto Rican Beans and Potatoes recipe is packed with protein and filled with hearty flavors and textures to make one delectable dish!

Bowl of Puerto Rican Stewed Beans.

This dish is chock full of seasonings that lend a Puerto Rican-style flavor to the beans, potatoes, and vegetables. Plus, a whole can of tomato sauce goes in there to help create a really luscious flavor.

What I love about this recipe is I always have a majority of these ingredients in my kitchen, and if I don’t, I can leave them out, or substitute in what I do have.

Recipe Ingredients

Ingredients for Puerto Rican Beans and Potatoes.

Red Beans – You can substitute these with red kidney beans or even pink beans, but I love the hearty texture and flavor that red beans gives this dish.

Potatoes – A key ingredient in this recipe that soaks in all the spices and flavors of this dish.

How to Make Puerto Rican Beans and Potatoes

Step #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). Then add the onion, bell pepper, jalapeno, and a pinch of kosher salt to the pan. Cook, stirring occasionally, until lightly browned; about 5 minutes.

Onion, bell peppers, and jalapenos cooking in a Dutch oven.

Step #2: Next, add the cubed potato; stir well and cook for another 5 to 7 minutes, until the onions are mostly translucent.

Potatoes added into the Dutch oven.

Step #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.

Spices added into the Dutch oven.

Step #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.

Beans and tomato sauce added into the Dutch oven.

Step #5: Uncover the pot and turn up to medium heat. Cook, stirring occasionally until the potatoes are very tender and the sauce has thickened (5 to 10 minutes).

Step #6: Stir in the red wine vinegar, sugar, and pepper. Taste and add salt as desired.

Step #7: Serve over wild or white rice, garnish with avocado slices, chopped cilantro leaves, and lime wedges for squeezing.

A bowl of Puerto Rican beans and potatoes.

Additional Tips

To prepare the beans you can also use an Instant Pot which really cuts down on the overall cook time. I love mine for those times when I forgot to soak my beans!

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!

FAQs

Can I use canned beans for this Puerto Rican Red Beans and Potatoes recipe?

Yes, you can swap out for 2 cans of beans instead.

Can I add in protein to these Puerto Rican style beans?

Of course! This is a vegan recipe but you can definitely add in chicken, ham, tofu, or even my Sofritas!

What other seasonings and flavors can I add to these Puerto Rican stewed beans?

If you are wanting to add in more flavor to this recipe you can add in some adobo seasoning, oregano, or even sazon seasoning.

More Recipes You’ll Love

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

This Puerto Rican Beans and Potatoes recipe is packed with protein and filled with hearty flavors and textures to make one delectable dish!

Saucy Puerto Rican Beans and Potatoes Recipe

This Puerto Rican Beans and Potatoes recipe is packed with protein and filled with hearty flavors and textures to make one delectable dish!
4.5 from 112 votes
Pin Rate
Course: Main Dish
Cuisine: Latin
Diet: Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 main servings
Calories: 260kcal
Author: Linda
Print Recipe

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.
Save this recipe!
Get this sent to your inbox, plus get new and favorite recipes from us!
Please enable JavaScript in your browser to complete this form.

Instructions

  • 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.
  • Add the cubed potato; stir well and cook for another 5 to 7 minutes, until the onions are mostly translucent.
  • 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.
  • 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.
  • 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).
  • Stir in the red wine vinegar, sugar, and pepper. Taste and add salt as desired.
  • Serve over rice, garnished with avocado slices, sour cream, chopped cilantro leaves, and lime wedges for squeezing.

VIDEO

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

Serving: 1serving | Calories: 260kcal | Carbohydrates: 37g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 521mg | Fiber: 10g | Sugar: 5g

Want more inspiration?

More Recipes You'll Love

About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Please click on the Stars below to share your Rating of this Recipe




Comments:

  1. Great simple recipe. As a former chef/restauranter I definitely think you did a great job with flavors and balance. I had some salsa I had recently made with smoked peppers that I used in place of the jalapeno, but otherwise used your ingredient list. Well done!

  2. 5 stars
    Excellent recipe, thank you! True confessions, I wanted to expand things for the more than six people coming for lunch, some of whom were meat eaters, so I added a bit of chorizo sausage and a pound of beef. I look forward to making it vegetarian next time. We thoroughly enjoyed this, and will definitely be making it again, next time trying it sans meat. The flavors were amazing!

  3. 5 stars
    Oh my goodness. I completely did not see the recipe rating before I sent you my review last week. Is there anyway we can correct that? I want to give, as you deserve, the 5 star rating. I apologize for not seeing the rating right above the comment box.