This is my quick version of Puerto Rican style beans, which I make with either pink or red canned beans and diced potatoes, perfect when you need a quick side.
Ingredients
- 1/2 small onion
- 1/2 cubanelle, or banana pepper
- 3 cloves garlic
- 1/4 cup chopped cilantro
- 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
Directions
- In a mini food processor, chop onions, garlic, pepper and cilantro.
- Add oil to a medium saucepan and sauté the chopped ingredients, cook on medium heat until soft, about 2 minutes.
- Add the beans (not drained) to the saucepan along with 3/4 cup of water.
- Add tomato sauce, potato, sazon, bay leaf, oregano, salt if needed and pinch of black pepper.
- Bring to a boil, then cover and simmer on low for about 20 minutes, or until potatoes are soft.
- Discard bay leaf and serve over rice if you wish.
