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Puerto Rican Rice and Beans (Pink Beans)

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“Again, another recipe from my boyfriend. The Goya brand products in this recipe can usually be found in the international section or Mexican section of your grocery store. Although I use Pink Beans for this recipe, please feel free to substitute Goya Kidney Beans or Pinto Beans.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 12 cup ham, chopped into small cubes
  • 2 tablespoons goya sofrito sauce
  • 2 tablespoons goya recaito
  • 1 teaspoon minced garlic or 2 garlic cloves, minced
  • 1 (15 1/2 ounce) cangoya pink beans, undrained
  • 1 cup water
  • 14 cup tomato sauce (plain)
  • 1 (0.00 g) envelopegoya sazon goya, con culantro y achiote
  • 14 teaspoon oregano
  • 1 pinch salt
  • 1 small potato, peeled and cut into chunks
  • 2 tablespoons manzanilla olives, sliced (or 6 to 10 whole manzanilla olives)
  • 2 cups cooked white rice, medium grain (Cook according to packaged directions)

Directions

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

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