SASON SEASONING RECIPES

Name: Puerto Rican Style Beans
Prep time: 5 min
Total time: 25 min
Yield: 4
Cuisine: Puerto Rican
Ingredients: 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)

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

Ingredients

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

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

Ingredients

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

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