Traditional Puerto Rican stewed beans typically contain oil and pork, but in this healthier version, you don’t need any animal products or oil. This twist on the classic Caribbean dish still has all the delicious flavors and textures of the original. Serve with brown rice or quinoa and your favorite plantain side dish.
cooked red or pink kidney beans, drained liquid reserved
date paste or maple syrup
¼ -½ cup
1. In a heated pan, sauté the onions and peppers for 3–4 minutes.
2. Add in the culantro (if using), tomato paste, turmeric, oregano, smoked paprika, salt or sazón, carrot, potato, squash, and vegetable broth and cook for 5 minutes.
3. Add the beans, garlic, and date paste or maple syrup.
4. Add cilantro, stir well, and serve over brown rice or quinoa.
1. The aji dulce pepper, a vibrant pod, is well-liked in the Caribbean, especially in Puerto Rico, Cuba, and the Dominican Republic. This type of pepper goes by various names, such as ají dulce, ajicito, or ajíes in Puerto Rico; ají gustoso or ají cachucha in the Dominican Republic; or ají cachucha in Cuba. Despite resembling habanero peppers in appearance, aji dulce peppers are much smaller and do not possess the extreme spiciness characteristic of habaneros. They are commonly used in sofrito and local popular dishes.
2. Culantro is an herb with a similar aroma to cilantro that features serrated leaves and boasts a more intense flavor. Thus, it should be applied sparingly. In contrast to cilantro, it can be incorporated during cooking instead of at the end. It grows in the tropics and is found in Latin supermarkets.