Saucy Puerto Rican Beans and Potatoes 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
cilantro leaves, and lime wedges for squeezing.), sour cream (optional
Directions
- 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.
Saucy Puerto Rican Beans and Potatoes Recipe
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!