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Red Beans

Red Beans

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
BAKERSUNLIMITED

BAKERSUNLIMITED

Beans with pure Latin flavor. Accented with potatoes, pumpkin, ham, garlic, and cilantro, this side dish could steal the show!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 465 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. In a blender or food processor, puree onion, bell pepper, garlic, cilantro, and annatto powder. Set mixture aside.
  2. Heat a large, heavy saucepan over medium heat. Pour in olive oil and saute ham with pureed mixture for 10 minutes, until browned. Mix in beans, potatoes, pumpkin, water, and salt. Reduce heat to low and simmer, stirring occasionally, for approximately 25 minutes, until mixture thickens and potatoes and pumpkin are tender.
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Reviews

monty
22

monty

1/20/2009

My mom is Puerto Rican, and I lived in Puerto Rico as a child. I have been craving the red beans and rice I remember from this period, and this recipe totally hit the spot, I am so pleased. I didn't puree anything, just kept everything at a fine chop. I used smoked sausage instead of ham, yellow squash instead of pumpkin (even though I really wanted pumpkin - it's what I remember), and I had to use two packets of Sazon Goya instead of the annatto or achiote powder (I am going to keep trying to find these). It was SO GOOD, and had the exact flavor I remember and love. Next time I make it I am going to use more liquid, my husband wanted more "juice" for his rice. I thought it was perfect as is. Excellent, excellent recipe!

jude28
15

jude28

3/8/2007

This was fantastic! It's the achiote powder that makes it so special, so don't skip it. I found a recipe online for making it. I don't know the difference between that receipe and storebought achiote powder, but it added a wonderful smoky richness. Thanks so much for this!

rachelpolo
14

rachelpolo

7/18/2011

For all you who are not latin, latin people called it pumpkin but it is NOT the Halloween pumpkin that you're thinking of and the who wrote the recipe should have stated this. It's called calabaza which is a squash. Most stores do not have it but do NOT use a Halloween pumpkin for this, substitute squash.

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