Although beans and rice may sound boring, Vegan Puerto Rican Beans and Potatoes will knock your socks off. I am always looking for a quick and easy meal during the week. When I threw this dish together, it literally only took me 30 minutes from start to finish to prepare.
A few days a week, I struggle with figuring out what to make for dinner when I am running from meeting to meeting. I refuse to miss eating a quality meal. Sometimes, life gets in the way of preparing real food. If you make a commitment to plan in advance, you won’t lose the opportunity to eat healthy. Even quick meals can be healthy and wonderful.
For this particular recipe, I used foundation of beans and rice, but then I amped it up by giving it a Puerto Rican Twist. The combination of fresh herbs and spices creates a subtle spicy gravy. Everything cooks in one pot, which makes clean up easy. The potatoes absorb the spices.
My husband is the best Sou Chef a girl could ask for. I can’t cut onions without my eyes falling out of my head. We have a Chopper that cuts vegetables beautifully. Paul comes home for lunch to let our elderly dog outside, and I leave him list of veggies to cut for me. Or, I cut them myself in the morning before work. This saves me a ton of time when the day gets away from me.
I serve this dish with brown rice I made in my rice cooker. I also garnished with fresh cilantro, lime wedges, and avocado slices. When serving, put the rice on one side of the bowl, and add the beans and potatoes to the opposite. It creates a wall. This way, you can take small spoonfuls of each in every bite.