Saucy Puerto Rican Beans & Potatoes

23 50 603
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 6
Saucy Puerto Rican Beans & Potatoes
Health Rating
This dish is chock full of seasonings that lend a Puerto Rican-style flavor to the beans, potatoes, and vegetables.

Ingredients


1 tbsp Coconut oil (or olive oil)
1 medium Yellow onion (diced)
1 medium pepper(s) Red bell pepper (diced)
1 medium pepper(s) Jalapeno pepper (seeds & minced)
1 small Russet potato (peeled & diced)
2 clove(s) Garlic (minced)
2 leaf Bay leaf
1/4 cup Cilantro (coriander) (only stems; minced; reserve leaves for garnish)
1 tsp Kosher salt
1/4 tsp Cumin
1/8 tsp Paprika, smoked
3 cup Pinto beans, canned (low sodium, rinsed & drained)
3 cup Vegetable stock/broth, low sodium
1 jar (680ml) Passata (low sodium; aka tomato puree)
1 tbsp Red wine vinegar
1 tsp Granulated sugar
1/2 tsp Black pepper (freshly ground)
1/4 cup Cilantro (coriander) (chopped leaves; for garnish)
1/2 cup Greek yogurt, plain, 2% M.F. (for garnish)
1 avocado(s) Avocado (for garnish)
6 slice Lime (for garnish)
2 1/2 cup Brown rice, medium-grain, dry
5 cup Vegetable stock/broth, low sodium

Instructions


  1. Heat a 5-quart or larger lidded Dutch oven over medium-high heat. Once hot, add the oil (it should melt and shimmer at once). Add the onion, bell pepper, jalapeno, and a pinch of kosher salt to the pan. Cook, stirring occasionally, until lightly browned; about 5 minutes.
  2. Add the cubed potato; stir well and cook for another 5 to 7 minutes, until the onions are mostly translucent.
  3. Add the minced garlic, bay leaves, cilantro stems, salt, cumin, and smoked paprika to the pot. Stir and cook for 60 to 90 seconds, until the garlic is fragrant.
  4. Add the beans, stock, and passata. Allow the mixture to come to a boil, then reduce the heat to medium-low. Cover and simmer for 20 minutes.
  5. Uncover the pot and turn the heat up to medium. Cook, stirring occasionally until the potatoes are very tender and the sauce has thickened (5 to 10 minutes).
  6. Stir in the red wine vinegar, sugar, and pepper. Taste and add salt as desired.
  7. Serve over rice, garnished with avocado slices, sour cream, chopped cilantro leaves, and lime wedges for squeezing.

 

 

Notes:

 

 

 


Nutrition Facts

Per Portion

Calories 603
Calories from fat 101
Calories from saturated fat 61
Total Fat 11.2 g
Saturated Fat 6.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 8.3 g
Monounsaturated Fat 18.7 g
Cholesterol 1.2 mg
Sodium 1430 mg
Potassium 1444 mg
Total Carbohydrate 108 g
Dietary Fiber 15.8 g
Sugars 12.8 g
Protein 17.6 g

Dietary servings

Per Portion


Fruit 0.1
Grain 2.6
Meat Alternative 0.7
Milk Alternative 0.1
Vegetables 3.0

Energy sources


Pygal72%448.28935563169034250.1055932497647517%296.47786549471726168.0906048436338612%348.4910368577382113.1022116189967872%17%12%CarbohydratesFatProtein
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