Pink Beans Vegetarian Version Of Puerto Rican Recipes
PUERTO RICAN RICE AND BEANS (PINK BEANS)
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.
Provided by Michelle Figueroa
Categories Beans
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 407.5, Fat 8.6, SaturatedFat 1.5, Cholesterol 9.1, Sodium 650.4, Carbohydrate 65.8, Fiber 7.3, Sugar 1.4, Protein 17.2
CARIBBEAN YELLOW RICE AND PINK BEANS
Steps:
- Gather the ingredients.
- Heat the olive oil in a large saucepan over medium heat. Add the sofrito and lightly fry for about 1 minute.
- Add the sazón, salt, beans, and rice. Stir to combine the ingredients and coat the rice with color.
- Pour in the water (or chicken broth) and bring to a rolling boil. Allow to boil for 1 to 2 minutes and then stir the rice mixture.
- Reduce the heat to low and cover with a tight-fitting lid that will not allow steam to escape. Do not lift the lid during the cooking time.
- Cook on low for 30 minutes. Remove the lid, fluff the rice with a fork, and put the lid back on. Let sit a few minutes before serving as a side dish.
Nutrition Facts : Calories 402 kcal, Carbohydrate 55 g, Cholesterol 5 mg, Fiber 7 g, Protein 17 g, SaturatedFat 1 g, Sodium 2009 mg, Sugar 2 g, Fat 13 g, ServingSize 4 servings, UnsaturatedFat 0 g
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