This recipe has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SweetNewYear #CollectiveBias
My grandmother’s cooking is still to this day the best I’ve ever tasted. Better than any restaurant, cookbook or recipe I could create on my own! She was old school in not giving up her secrets in the kitchen, even to family, as much as we begged! And her very precise measuring system consisted strictly of eyeballing (something I learned from her, but can’t exactly use when sharing recipes on the blog!)
My mom managed to convince her to write down a few recipes (one of which was her official sofrito recipe, which I’ve gotten the okay from my mom to share with you guys!). But if you really wanted to emulate her cooking, she’d make you stand next to her while she cooked and made you learn by experience! So this recipe has evolved over the generations, with each of us adding our own spin!
I’ve been asked to share my Puerto Rican style beans recipe before, and since I made a few tweaks to my recipe so I can fit it into my goal of making tiny changes here and there that add up over time (I’m not calling it a resolution because I tend to fizzle out after a few weeks!), I thought it was a great time to finally share! I mainly removed the ham, potatoes and subbed Truvia for sugar.
If you don’t usually make Puerto Rican cuisine, this does require some ingredients you may not typically have in your kitchen – sazon, adobo and sofrito. They’re all super inexpensive, between $1.5 and $3. I definitely recommend having them in your kitchen anyway because they can make anything taste amazing!
Taste-testing is important when cooking any cuisine, but it’s especially important when cooking with so many different strong flavors. So you’ll notice that some of the ingredients call for starting with x amount, and working up according to your tastes. Tasting before serving is really key here!
What You’ll Need:
- 2 tbsp. Extra Virgin Olive Oil (or canola oil)
- ½ large Sweet Onion, diced
- ½ Green Bell Pepper, diced
- 2 tbsp Sofrito
- 8 oz. can Tomato Sauce (+1 can of water)
- 15 oz can Red Kidney Beans, undrained (or pinto beans)
- ½ Packet Sazon – the “with coriander and Annatto” variety (start with ½ packet and add remainder if desired after tasting)
- Adobo – the “with pepper” variety, to taste (I usually start with about ½ tbsp, adding more if necessary)
- 1 tbsp Truvia Spoonable
- Salt and Pepper, to taste
Add olive oil to hot pan. Once oil is heated through add onions, green pepper and sofrito. Sprinkle with salt. Cook for three to five minutes, stirring frequently.
Stir in beans (do not drain), tomato sauce, sazon, adobo. Fill empty tomato sauce can with water, add to pot and stir. Add Truvia, salt and pepper.
Have a little taste of the sauce and see if you need to add any more sazon, adobo, Truvia or salt for your taste. Bring to boil, then reduce to low-medium heat and simmer for 10 minutes, stirring occasionally, until sauce thickens slightly.
Serve with rice. White rice is traditional, but I chose to serve this with brown basmati rice.
I use Truvia in place of just about anything that calls for sugar – I keep it at my coffee station since that’s its main use – I prefer Truvia Spoonable to the packets since its easier to use throughout the kitchen. Be sure to check out other creative recipes using Truvia here!
I found everything I needed for this recipe at Walmart.
I’d love to hear your family’s interpretation of cooking beans! I’m Puerto Rican and Dominican, and my stepdad is Colombian – so I know that each culture and family does it uniquely!
Puerto Rican Style Beans
- 2 tbsp olive oil
- 1/2 onion chopped
- 1/2 green pepper chopped
- 2 tbs Sofrito
- 1 can tomato sauce 8 oz + one can water
- 1 can Kidney Beans 15 oz, undrained
- 1/2 packet Sazon "with coriander and Annatto" variety
- 1/2 tsp Adobo use the "with pepper" variety, add more to taste
- 1 tbsp Truvia
- salt to taste
- pepper to taste
- Add olive oil to hot pan. Once oil is heated through, add onions, green pepper and sofrito. Sprinkle with salt. Cook for 3-5 minutes, stirring frequently.
- Stir in beans (do not drain), tomato sauce, Sazon, and Adobo. Fill empty tomato sauce can with water and add to pot and stir. Add Truvia and any more salt and pepper to taste.
- At this point, taste the beans and see if you want to add additional Sazon, Adobo, Truvia or salt to taste. Bring to boil, then reduce to low-medium and simmer for 10 minutes, stirring occasionally, until sauce thickens.
- Serve with rice. White rice is traditional but this time I chose to serve it with brown basmati rice.