Puerto Rican Beans
This is my quick rendition of Puerto Rican-style beans, made using either pink or red canned beans and chopped potatoes. It's ideal for a quick side dish.
Yield: 4
Materials
For the Sofrito:
- 1/2 small onion
- 1/2 cubanelle or banana pepper
- 3 cloves garlic
- 1/4 cup chopped cilantro
For The Beans
- 1 tsp olive oil
- 15.5 oz can pink or red kidney beans I like Goya
- 1/2 cup canned tomato sauce
- 1 medium potato peeled and diced 1/4-inch (4 1/2 oz)
- 1 1/2 tbsp Sazon homemade or store bought with Achiote (Badia or Goya)
- 1 bay leaf
- 1/8 tsp oregano
- kosher salt to taste
- black pepper to taste
Instructions
- In a tiny food processor, combine the onions, garlic, pepper, and cilantro.
- Sauté the chopped ingredients in oil in a medium skillet over medium heat for about 2 minutes, or until tender.
- Add the beans (not drained) to the saucepan, along with 3/4 cup water.
- Add tomato sauce, potato, sazon, bay leaf, oregano, salt (if needed), and a sprinkle of black pepper.
- Bring to a boil, then cover and cook on low for approximately 20 minutes, or until the potatoes are tender.
- Remove the bay leaf and serve over rice if desired.