Puerto Rican Style Beans
Puerto Rican Style Beans: A Flavorful and Hearty Dish
Beans are a staple in Puerto Rican cuisine, and this recipe is sure to become a new favorite. Black beans are my favorite, so I'm using them here... but feel free to substitute for whatever bean you have on hand! If you're using canned beans, drain and rinse them throughly... don't use the "bean water" in the can! (We affectionately call it "aqua de peo" which means fart water.) Dried beans are preferred, but require planning ahead by soaking overnight.
This dish is packed with bold flavors and is the perfect combination of hearty and comforting. Made with black beans, sofrito (a mixture of aromatic ingredients such as onion, garlic, and peppers), and a variety of spices, this dish is simmered to perfection to create a savory and satisfying meal. Serve these black beans over rice, with a side of plantains, or as a filling for tacos or burritos or topping for nachos.
Here's a recipe for Puerto Rican Style Black Beans:
- 1 pound dry black beans, rinsed and drained
- 6 cups water
- 1/4 cup of sofrito
- 1 medium yellow onion, chopped
- 2 Tablespoons Garlic Mojo Sauce
- 1/2 cup of cubed ham (optional)
- 1 Tablespoon Adobo Spice Blend
- 1 Tablespoon Sazón Spice Blend
- Salt and pepper, to taste
- 1/4 cup cilantro, chopped (optional)
- Soak the beans in a large bowl filled with water, let sit overnight.
- In a large pot, add the black beans and water. Bring to a boil, then reduce heat and let simmer for about 1 hour, or until the beans are soft.
- In a separate large saucepan, heat the olive oil over medium heat.
- Add the chopped onion, cubed ham, sofrito, garlic mojo sauce, adobo, sazón, salt, and pepper to taste. Cook until the vegetables are soft, about 5 minutes.
- Add the cooked vegetables to the pot with the black beans and let simmer for another 15-20 minutes.
- Stir in the cilantro (if using) and let cook for another 5 minutes.
- Serve the black beans over rice or in a bowl topped with avocado and cilantro. Enjoy!