As part of vacation week here on Katie's Cucina I'm excited to have Marilyn, from Forkful.net share her families Puerto Rican Red Beans recipe with us! As you read yesterday I practically lived on red beans while on vacation. I couldn't get enough of them. I cannot wait to bring a little bit of Puerto Rico into my kitchen and cook this tantalizing recipe! Now, here's Marilyn to share her recipe:
I served the beans over simple Mahatma white rice cooked on the stove with a pinch of salt and two tablespoons of vegetable oil. Me being the silly goose that I am, I remembered how to make tostones (fried green plantains) backwards — figure that one out — but they eventually made their thin and crunchy appearance. Remember to slice, fry, smoosh flat, and fry again!
Puerto Rican Red Beans (Habichuelas Rojas)
Source: Family Recipe
Prep Time: 5 Minutes
Cook Time: 12 - 15 Minutes
Servings: 4

Ingredients:
2 (8 oz.) Cans of Tomato Sauce
1 (15.5 oz) Can of Red Kidney Beans
1 Packet of Goya Sazón con Culantro y Achiote
2 Tbsp Goya Sofrito (Tomato Cooking Base)
1 Tbsp Extra Virgin Olive Oil
1/2 Cube Chicken Bouillon
1/4 Large White Onion, Chopped
1 Small Gold Potato, Cut into Small Cubes
1 Strip of Bacon
Directions:
1.) In a non-stick pot on low to medium heat, mix tomato sauce, sofrito, Sazón, chicken bouillon, and olive oil until the sauce is smooth. Continue to stir the mixture until the sauce starts to simmer.
2.) Now, add potato cubes, chopped onions, bacon, and beans. Cover the pot and cook the beans on medium heat for 12 to 15 minutes or until all the vegetables are tender. Stir the beans occasionally to prevent sticking.
3.) Serve the beans over white rice with a side of tostones.
Note: Small cubes of cooking ham may be used instead of bacon, but be cautious due of the ham's high salt content.
Prep Time: 5 Minutes
Cook Time: 12 - 15 Minutes
Servings: 4

Ingredients:
2 (8 oz.) Cans of Tomato Sauce
1 (15.5 oz) Can of Red Kidney Beans
1 Packet of Goya Sazón con Culantro y Achiote
2 Tbsp Goya Sofrito (Tomato Cooking Base)
1 Tbsp Extra Virgin Olive Oil
1/2 Cube Chicken Bouillon
1/4 Large White Onion, Chopped
1 Small Gold Potato, Cut into Small Cubes
1 Strip of Bacon
Directions:
1.) In a non-stick pot on low to medium heat, mix tomato sauce, sofrito, Sazón, chicken bouillon, and olive oil until the sauce is smooth. Continue to stir the mixture until the sauce starts to simmer.
2.) Now, add potato cubes, chopped onions, bacon, and beans. Cover the pot and cook the beans on medium heat for 12 to 15 minutes or until all the vegetables are tender. Stir the beans occasionally to prevent sticking.
3.) Serve the beans over white rice with a side of tostones.
Note: Small cubes of cooking ham may be used instead of bacon, but be cautious due of the ham's high salt content.

Forkful was created by Marilyn, a University of Central Florida alumna with a Bachelor of Arts in Creative Writing. She shares both the bitter and sweet experiences with anyone who will listen.
Always hopeful, always by the forkful.
marilyn [at] forkful.net • @mismamari • facebook
Awesome guest post! Love me some Rice & Beans! :-D
ReplyDeleteI'm glad you liked the post! I used to eat white rice and red beans with fried chicken, but the dish is so hearty that I could go without a chicken or meat side these days. :D
ReplyDelete