Puerto Rican Rice And Beans Pink Beans Recipes

PUERTO RICAN RED BEANS AND RICE

Steps:

• Over medium heat, heat oil in a large saucepan.
• Add ham, chorizo, onion and green pepper, garlic and cumin.
• Sauté until vegetables are tender.
• Add beans, tomato sauce and Tabasco sauce.
• Simmer for 5 minutes.
• Add in remaining ingredients and 4 cups water.
• Bring to boil.
• Reduce heat, cover and simmer until rice is tender.

PUERTO RICAN RICE AND BEANS (ARROZ CON GANDULES)

Steps:

• Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.
• Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes.
• Turn off heat and let rice sit, uncovered, for 10 minutes more.

PUERTO RICAN RICE AND BEANS (PINK BEANS)

Steps:

• Heat oil in saucepan on medium. Add ham and sauté for about 5 minutes.
• Add Sofrito, Recaito and garlic and sauté another 5 minutes.
• Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender and beans are desired thickness.
• Serve over hot rice.
• Tip: We eat this with a slice or two of avocado, which is traditionally how rice and beans are served in Puerto Rico.

PUERTO RICAN RICE AND BEANS

Steps:

• 1. First cut in cubes the smoke ham.
• 2. Put aside chopped onion, red and green pepper, also mince garlic.
• 3. In a cast iron pot about 4 quarts, put oil when hot put in ham let cook for 3 minutes then add onions, peppers and garlic. Also chop cilantro and put in pot to cook at medium heat.
• 4. When tender add tomato sauce ,the sazon seasoning and adobo, pimento olive and the 2 cans of pink beans or small red beans stir put in the rice and chicken bouillon and chicken stock, make sure it does not have too much liquid.
• 5. Cook in low heat cover tight or put aluminum first and cover and let cook for 30 minutes. When liquid is absorbed take large spoon for moving rice around and do it a few times.
• 6. Then cover and cook for another 30 minutes. You will be smelling the aroma of your rice. Uncover and stir again and taste the rice to see if grain is fully cooked. If so cover shut the stove and now you are ready to enjoy your delicious Puerto Rican rice and beans. You could make pork chops or chicken and salad on the side. You won't regret doing this dish, bon appetite. Serves 8 or more depending on how you serve.
• 7. This dish goes good with my flan as a dessert. Whatever you serve it with - enjoy my authentic Puerto Rican rice and beans!

PUERTO RICAN RICE AND BEANS

Steps:

• Heat a large stockpot over medium-high heat. Add pork and saute until browned, about 7 minutes. Stir in garlic and heat until fragrant. Add gandules, recaito, sazon seasoning, and olives. Reduce heat and simmer for about 10 minutes.
• Add rice to the pot and stir to coat. Add 1 1/2 cans' worth of water; bring to a boil and cover. Simmer until rice has absorbed most of the liquid and formed a "crust" on the bottom, 20 to 30 minutes. Stir mixture near the top, avoiding the crust, after 20 minutes.

MAMAS PUERTO RICAN PINK BEANS

Steps:

• Pick out bad beans and rocks.
• Rinse beans with water.
• Place beans in pot with water 1-2 inch above beans and 2 Tablespoons of oil cook until beans rise to the top.
• Add water once beans rise. Beans will fall again. Wait until fully cooked. (This will be when beans are soft/ slightly open).
• After beans are fully cooked
• Combine 2 Tablespoons Sofrito, 2 packets of the Sazón, 1/4 Tablespoon of Adobo con Cumin, and Half can of salsa into a small sauce pan and cook
• Mix Sauce with beans and add 1/3 cup water.
• Finish cooking beans together with sauce to combine flavor into beans.
• Beans and sauce should make a thicker together

PINK BEANS (VEGETARIAN VERSION OF PUERTO RICAN RECIPE)

Steps:

• In a large pot saute the chopped onions and garlic with the olive oil at medium heat.
• Once the onions are translucent add the green peppers and jalapeño and saute for a couple of minutes.
• Add the Sofrito, potatoes and pumpkin and let it soak the flavors for 5 minutes.
• Add the bean first and then the water. Enough water to cover the beans. If using dry beans use the water where the beans were cooked.
• Add the tomato sauce and the spices except the fresh cilantro.
• Cook for 1 hour or until the stew has thickened.
• Add the cilantro and cook for a couple of minutes.
• Remove from stove and serve.