Easy 15-Minute Puerto Rican Black Beans Recipe
Looking for a flavor-packed side for your rice that is also quick and simple? This Easy 15-Minute Puerto Rican Black Beans recipe is exactly what you need for dinner tonight.
Jump to RecipeBlack Beans in Puerto Rico | Habichuelas Negras.
Beans in general are a staple in Puerto Rican culture… rice and beans to be more exact. Black, pinto, pink, and red kidney beans are what was usually made at home growing up. Still, if you visit a restaurant in Puerto Rico, you will find a wide variety of bean options as the forever-partner of rice.
The key ingredient in Puerto Rican style beans is always homemade sofrito. It is a blend of mini sweet peppers, onions, green bell peppers (red or green pepper), garlic, culantro/recao and (sometimes) sazon. Because you may not have some of these ingredients at reach, feel free to checkout my Simple & Delicious Sofrito de Puerto Rico recipe. You will be able to make it with peppers you can find at any grocery store, or even the ones you currently have in your fridge! All those ingredients go into a food processor, and you have sofrito. 😊
Depending on the type of bean, we typically accompany it with white rice (or make it with the rice), a protein and probably some avocado slices and tostones (fried green plantains). However, the great thing about beans is that you do not need to add much to have a great meal. A lot of times, a bowl of rice and beans is the best comfort food: warm and filling.
A few notes on the ingredient list.
If you prefer dry beans to canned beans, you may use those instead. This recipe is meant to be a simple way to achieve a delish meal in a small amount of time without the need for many ingredients. Also, if you do not have sofrito at hand or the time to make it, you can use Red Sofrito by Goya. I make my own by adding tomato sauce (or paste) to the beans along with my homemade sofrito. If you use red sofrito, simply omit the tomato sauce and add about ¼ cup of water to the beans.
For extra spice, feel free to add red pepper flakes or paprika. Otherwise, the beans will still turn out tasty! Also, if you do not have Adobo seasoning at hand, feel free to use the seasonings you like. I recommend a blend of salt, black pepper, garlic powder, onion powder, paprika, cumin, and oregano.
This recipe makes about four servings. If it is being made for more people or want to have leftovers, simply double the recipe. Trust me, they will be even better the next day! Also, use a medium or large pot so it does not overflow when cooking.
Lastly, it is common in the Puerto Rican recipe to add ham to our beans. Many people use ham hocks, and while I enjoy the saltiness it adds, I do not like the flavor itself. I do not add green olives either, but it was done at home. Nonetheless, this is entirely up to you and the ingredients you prefer to use. You can skip it overall to keep it vegan.
Storage.
Cooked beans will keep in the refrigerator for up to 4 days if stored in an airtight container. They can also be frozen for 4-6 months. It is best to split it up into however many portions you think you will need at one time so that it is easier to defrost/reheat. Once beans are reheated, it is not recommended to put them back in the fridge.
I hope you enjoy this delicious Puerto Rican black bean recipe. It is a classic dish in our home for a reason! My favorite part is that with only a few ingredients and less than twenty minutes, I have a delicious recipe in my hands and everyone enjoys it. Feel free to share how you like it and if you customized it in any way. I love to hear how people tailor dishes to their family’s palate.
¡Buen provecho from The Happy Wookiee!
Easy 15-Minute Puerto Rican Black Beans Recipe
Equipment
- 1 medium pot
- 1 large serving/stirring spoon
Ingredients
- 1 15 oz can of black beans (canned beans)
- 1 tbsp olive oil
- 2-4 tbsp homemade sofrito
- 2 tsp Adobo seasoning *
- 1/4 tsp ground cumin
- 4 oz tomato sauce *
- 2 bay leaves
- 2 tbsp fresh cilantro chopped
- 2-4 oz country ham cut into little pieces * optional
- 2-4 green olives optional
Instructions
- Quick note: this recipe makes about four servings. If you are making food for more people or want to have leftovers, simply double the recipe! Also, use a medium or large saucepan so it does not overflow when cooking.
- Heat a medium pot or saucepan to medium-high heat. Once hot add the cooking oil.
- If using ham, add it now and fry it for just a couple of minutes. Stir constantly to avoid it sticking to the bottom of the pot.
- Add your sofrito, tomato sauce (or paste), adobo, cumin, and bay leaves. Stir everything together and wait for it to start bubbling. Heating up the sofrito base will allow the bean mixture to turn out thicker and its flavor enhanced.
- Once the sofrito base is boiling, add the beans. Set to lower heat and cover the beans.
- Cook for about 10 minutes, stirring occasionally.
- Once the beans are done, remove the bay leaves and top with freshly chopped cilantro.
- Serve hot over white rice and feel free to add some avocado slices.
- ¡Buen provecho from The Happy Wookiee!
