When you need something fast, cheap, and delicious on the table in no time, these flavorful Puerto Rican style canned kidney beans recipe is here to save the day.
Puerto Rican style canned beans can create mixed feelings in Boricuas. On the Island, everything is fresh. You use dried beans and make it like your abuela taught you, by using a pressure cooker (or an Instant Pot today). Pero, not everyone has time for that.
What I find amazing about canned beans, are that they can be used in a pinch. You can add them to your Spanish rice, chili, soup, and even mix different kinds of beans together!
For this simple recipe, I went ahead and mixed cannelloni beans with kidney beans. It was extremely tasty!
To make this recipe stretch, traditionally peeled chopped potatoes are added in as well as calabaza (pumpkin). Sometimes people add green olives too, up to you.
The beauty of canned beans is that they’re versatile. You can make chili if desired, but Puerto Rican style beans is more of a stew you pour over rice. Thinner than baked beans, but as flavorful as soup, Puerto Rican beans are a fiber filled staple in our household.
Puerto Rican Canned Kidney Beans
- 1 tablespoon of olive oil
- 2 tablespoons of sofrito
- 1/3 cup of chopped onions
- 2 potatoes peeled and chopped
- 1 bay leaf
- 1 teaspoon of adobo
- 1 teaspoon of dried oregano
- 1 packet of sazon with achiote
- 2 tablespoons of tomato sauce
- salt and pepper to taste
- 1/4 cup of chopped cilantro
- 1 can of kidney beans drained and rinsed
- 1 can of cannelloni beans drained and rinsed
- 3 cups of chicken broth
- In a medium saucepan over medium high heat, add oil and warm. Next, add in sofrito and seasonings, cook for a minute before adding remaining ingredients. Bring to a boil and lower heat to medium, cook until potatoes are fork tender, then serve over white rice.
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