PUERTO RICAN BLACK BEANS AND RICE RECIPES

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PUERTO RICAN STYLE BEANS - SKINNYTASTE



Puerto Rican Style Beans - Skinnytaste image

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.

Provided by Gina

Categories     Side Dish

Total Time 25 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 13

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 seasoning
1 bay leaf
1/8 tsp oregano
kosher salt (to taste)
black pepper (to taste)

Steps:

  • 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.

Nutrition Facts : ServingSize 3 /4 cup beans and sauce, Calories 134 kcal, CarbohydrateContent 26 g, ProteinContent 7.5 g, FatContent 2 g, SodiumContent 641.5 mg, FiberContent 7.5 g, SugarContent 4 g

SLOW COOKER PERNIL (PUERTO RICAN ROAST PORK) - SKINNYTASTE



Slow Cooker Pernil (Puerto Rican Roast Pork) - Skinnytaste image

Pork shoulder marinated overnight in garlic, citrus juices, cumin and oregano and slow cooked all day in the slow cooker.

Provided by Gina

Categories     Dinner

Total Time 480 minutes

Prep Time 15 minutes

Cook Time 480 minutes

Yield 8

Number Of Ingredients 8

3 lb boneless pork shoulder blade roast (lean, all fat removed)
4-5 cloves garlic (crushed)
1 tbsp coarse salt
1/2 tsp oregano
1/2 tbsp cumin
1/4 tsp crushed black pepper
3 oranges (juice of (1/2 cup))
2 limes (juice of)

Steps:

  • Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic.
  • Combine the remaining ingredients and pour over pork.
  • Place in the ceramic part of the crock pot, cover and refrigerate, turning pork occasionally so the marinade covers all of pork.
  • The next day, remove the crock pot and cook on low, 8 hours.
  • After 8 hours, remove pork and shred using two forks.
  • Remove liquid from crock pot and add pork back to crock.
  • Add about 1 cup of the liquid back and adjust salt, pepper and cumin (you will probably need to add more).
  • Let it cook another 15-30 minutes.

Nutrition Facts : ServingSize 3 oz pork, Calories 265 kcal, CarbohydrateContent 3 g, ProteinContent 34 g, FatContent 12 g, SaturatedFatContent 4.5 g, CholesterolContent 114 mg, SodiumContent 574 mg, SugarContent 1.5 g

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