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Oil-Free Vegan Puerto Rican Beans and Potatoes
Oil-Free, Low-Fat and Delicious in under 30 minutes

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Oil-Free Vegan Puerto Rican Beans and Potatoes

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Ingredients

Adjust Servings:
2 15 ounce cans, rinsed and drained Dark Red Kidney Beans
1 medium potato, cut into cubes Baking Potato
1 medium, diced White Onion
1, seeded, diced Jalapeno
1, diced Red Bell Pepper
3 cloves, minced Garlic
2 cups Organic Vegetable Broth
1/4 cup Organic Tomato Sauce
1/4 cup Cilantro
2 teaspoons Smoked Paprika
1 teaspoon Cumin
1/2 teaspoon Cayenne Pepper
1 Bay Leaf
1 Tablespoon Red Wine Vinegar
1 teaspoon Fresh Ground Pepper
1 teaspoon Pure Maple Syrup
Garnish
wedges Lime
1/4 cup Cilantro

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If you are looking for a quick and easy meal with a ton of flavor, Vegan Puerto Rican Beans and Potatoes is a great weekend night meal. One pan, 30 minutes, and very little mess. That's my kind of dinner.

  • 30 minutes
  • Serves 6
  • Easy

Ingredients

  • Garnish

Directions

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Steps

1
Done

Brown Onions, bell pepper, and Jalapeño

Heat a 5-quart pan over medium-high heat.
Once hot, 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
Done

Add Potatos

Add the cubed potatoes; stir well and cook for another 5 to 7 minutes, until the onions are translucent.

3
Done

Add Spices

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
Done

Add beans and tomato sauce

Add the beans, water, and tomato sauce. Allow the mixture to come to a boil, then reduce the heat to medium-low. Cover and simmer for 20 minutes.

5
Done

Uncover and finish cooking

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
Done

Add the last goodies

Stir in the tomato sauce, red wine vinegar, maple syrup, and pepper. Taste and add salt as desired.

7
Done

Step 7

Serve over rice, garnished with avocado slices, sour cream, chopped cilantro leaves, and lime wedges for squeezing.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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