Puerto Rican stewed beans simmer with sofrito, squash, potato, olives, and tomato until saucy.
15 min prep 38 min cook
Keeps the screen on · step-by-step guide · built-in timer
Turn the sofrito in oil for 4 minutes until fragrant.
Cut the zucchini and potato into small cubes.
Add the vegetables to the pot and saute for 5 minutes.
Add the beans, red sauce, olives, spices, and water.
Thicken the dish over low heat for 28 minutes.
Serve hot when it reaches a glossy sauce consistency.
💡 Tip: Cooking the sofrito well gives the dish depth; once the beans are added, avoid stirring roughly.
🍽️ Serving suggestion: Serve hot with white rice, avocado, and hot pepper pickles.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~310
kcal calories
12
g protein
48
g carbs
8
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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