Can I use canned beans?

Absolutely. Canned beans make this recipe incredibly quick and convenient. Just rinse and drain them before adding.

Can I freeze Puerto Rican Style Beans?

Yes! Let them cool completely, then store in airtight containers for up to 3 months.

How long do leftovers last?

Stored in the fridge, they’ll stay delicious for about 4–5 days. Some people even think they taste better the next day once the flavors deepen.

What can I use instead of Goya seasoning?

You can make a simple substitute using: Garlic powder Onion powder Paprika Cumin Several cooks also loved using Loisa or Badia seasoning blends.

Are Puerto Rican Style Beans spicy?

They can be, but the heat level is easy to control. Reduce or skip the cayenne and jalapeños if you prefer a milder flavor.

Puerto Rican Style Beans: 4 Bold Comfort Secrets

Name: Puerto Rican Style Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Puerto Rican
Ingredients: 2 tablespoons canola oil; 1 medium onion, chopped; 2–3 teaspoons garlic, minced; 1 teaspoon cumin; ½–1 small jalapeño, seeded and minced (optional); 1 tablespoon fresh cilantro or parsley, finely chopped; 1 teaspoon smoked paprika; 1 medium bell pepper, chopped; ¼–½ teaspoon cayenne pepper; 1 bay leaf; 4 cups cooked red beans or 3 cans, rinsed and drained; 2 cups broth (vegetable, chicken, or beef); 1 medium-large potato, peeled and chopped; ¼ cup tomato sauce; 1 packet Sazón seasoning; Salt to taste; Fresh cilantro or parsley for garnish

Description

Puerto Rican Style Beans are hearty, flavorful, and easy to make with tender red beans simmered in a smoky tomato-based sauce. This comforting Caribbean-inspired recipe is perfect for busy weeknights and delicious served with rice or tostones.

Ingredients

Scale

2 tablespoons canola oil
1 medium onion, chopped
2–3 teaspoons garlic, minced
1 teaspoon cumin
½–1 small jalapeño, seeded and minced (optional)
1 tablespoon fresh cilantro or parsley, finely chopped
1 teaspoon smoked paprika
1 medium bell pepper, chopped
¼–½ teaspoon cayenne pepper
1 bay leaf
4 cups cooked red beans or 3 cans, rinsed and drained
2 cups broth (vegetable, chicken, or beef)
1 medium-large potato, peeled and chopped
¼ cup tomato sauce
1 packet Sazón seasoning
Salt to taste
Fresh cilantro or parsley for garnish

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Instructions

Heat oil in a large saucepan over medium heat. Add onion, garlic, cumin, jalapeño, cilantro, smoked paprika, bell pepper, cayenne, and bay leaf. Sauté for 5–7 minutes until softened.
Stir in the red beans, broth, potatoes, tomato sauce, Sazón seasoning, and salt. Bring to a gentle boil.
Reduce heat, cover, and simmer for 15–20 minutes until the potatoes are tender and the broth thickens slightly.
Adjust seasoning and consistency with extra broth or spices if needed.
Remove the bay leaf and serve hot with rice or tostones. Garnish with fresh cilantro if desired.

Notes

For extra flavor, soak dried beans overnight with half an onion and a few garlic cloves.

Want thicker beans? Mash a few beans against the side of the pot while simmering.

Spice levels can easily be adjusted by reducing cayenne or skipping jalapeños.

Loisa or Badia Sazón can be used instead of Goya seasoning.

These beans taste even better the next day after the flavors deepen.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course, Side Dish
Method: Stovetop
Cuisine: Puerto Rican, Caribbean

Nutrition

Serving Size: 1 serving
Calories: 421 kcal
Sugar: 3 g
Sodium: 587 mg
Fat: 9 g
Saturated Fat: 1 g
Unsaturated Fat: 8 g
Trans Fat: 0.03 g
Carbohydrates: 64 g
Fiber: 23 g
Protein: 24 g
Cholesterol: 0 mg