Name: Puerto Rican Red Beans
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tbsp olive oil; 2 oz smoked ham (cubed); 3 tbsp sofrito; 1 can Red or Pink beans (15.5 oz can); 1 tsp sazon seasoning; 1 cup calabaza squash (cut in 1/2" cubes); salt and pepper (to taste); cilantro for garnish; water

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Red or pink beans, simmered with ham, sofrito, spices and pumpkin turns an ordinary can of beans into a delicious Puerto Rican bean stew. Serve it with white rice and you have a side dish that compliments any Latin American meal.

Puerto Rican style pink beans with calabaza and cilantro garnish in an aqua colored bowl sitting on a wood table and green napkin. Bowl of rice and additional cilantro on the side.

Growing up, the only beans we ate were old fashioned Baked Beans from a can. Can anyone else relate? Man, was I pleasantly surprised when I discovered what the rest of the world knew. Beans are Great!! Especially when you doctor them up Puerto Rican style. Adapted from a recipe I found on discoverpuertorico.com by Chef Juliana Gonzalez, this dish gets its boost of flavor by adding diced ham, sofrito and calabaza squash. This makes a perfect side dish when you pair it with white rice and some sweet plantains.

Rice and Beans – a perfect pair

Puerto Rican style pink beans and white rice in an aqua colored bowl with a wood spoon sitting on a green napkin. Limes in the background

There are so many food pairings that just go together. Macaroni and Cheese, Peanut Butter and Jelly, Green Eggs and Ham. Well, maybe not that one. But nothing is more satisfying than Rice and Beans. So many global cuisines have their own take on the duo and I was curious to find out more about its Puerto Rican roots.

Fun Facts

1. Known as Arroz y habichuelas in Puerto Rico, rice and beans are a staple side dish in most Latin American cuisines.
2. Considered a Superfood, rice and beans contain all 9 essential amino acids to form a complete source of protein.
3. Beans are among the oldest know foods and were cultivated systematically by the Taíno Indians of Puerto Rico.
4. Rice originated from Asia, was brought over to the Americas by the Spanish and is cooked African style “upwards in a pot”, making a dish of rice and beans a global fusion of goodness.

What is Calabaza Squash?

9 calabaza squash sitting on a grocer's shelf with a few stacked on top of each other with a sign saying Whole Calabaza $.79 each

Pretty much the word Calabaza is just Pumpkin in Spanish. And that’s what it looks like, a big green and orange flattened pumpkin. Also called the West Indian Pumpkin, Calabaza is a winter squash similar in taste to Butternut Squash or Acorn Squash. Caribbean and Latin American cooking tend to use it to thicken sauces by either pureeing the pulp or cutting it in chunks and adding it to the stew. Since a whole Calabaza squash is the size of a pumpkin, most Latin or Asian markets will sell it by the wedge. That is all you will need to make this recipe.

Grocer's bin with cut wedges of bright orange calabaza squash

Ingredients for Puerto Rican Red Beans

Ingredients to make Puerto Rican Red Beans, going clockwise from top right, cubed smoked ham, pink beans, cilantro, sofritom oil, calabaza squash, sazón seasoning packet, salt, pepper

Olive Oil – helps to keep everything from sticking to the pan.
Diced Smoked Ham – adds a nice smokey flavor to the beans. You can find the ham already diced and ready to use in the meat section of your grocery store.
Sofrito – a traditional Spanish cooking base. Check out my recipe for homemade sofrito here.
Sazón Seasoning Packet – found in the Hispanic Spice section of the Grocery store. This is the secret flavor packet that adds so much flavor to Latin American dishes. I prefer the Sazón with Coriander and Annatto.
Red or Pink small beans – I prefer the pink. Do not drain and wash the beans, we will be using the bean sauce in the recipe.
Water – used to thin the sauce
Calabaza Squash – cut in 1/2 inch cubes. this adds thickness to the sauce and a nice sweetness. You can substitute with Acorn or Butternut Squash.
Cilantro – adds brightness to the beans and a pretty garnish when scattered on top.

Pro Tips

Listed below are some substitutions you can try:
Ham – Bacon or Turkey Bacon will add that bit of smokiness to the beans.
Calabaza – Acorn or Butternut Squash are very similar to Calabaza, but you can also use diced potatoes.

Instructions for making Puerto Rican Red Beans

In a medium sized saucepan, heat 1 tablespoon of olive oil over medium high heat until shimmering. Add the diced ham and cook for 3-5 minutes, stirring occasionally until the ham starts to crisp on the edges. The ham may start to “pop”, then you know it’s ready. Add 3 tablespoons of sofrito and continue to cook for another 2 minutes until the sofrito becomes translucent.

Saute Ham and Olive Oil
Add Sofrito

2. Next, add the Sazón seasoning, beans, and calabaza. Stir until combined. If sauce is a little thick, add a few tablespoons of water until you have a nice stew like consistency. Bring the beans to a boil and then cover with a lid and reduce heat to medium low. Cook, stirring occasionally for 13-15 minutes or until the calabaza has softened and you can pierce it with a fork. Season with salt and pepper if needed.

Stir in the Sazón, beans and calabaza
Simmer for 13-15 minutes

3. Place in a serving bowl and top with chopped cilantro. Serve as a side dish with white rice.

Storage and Reheating

Store – Let the beans cool down before storing. Then transfer to an airtight container and keep in the refrigerator for up to 3 days.
Reheat – Beans can be reheated in the microwave or on the stovetop.
- Microwave – place in a microwave safe bowl, heat on high in 30 second increments until you get desired temperature, this way you won’t overcook the beans and have an explosion in the mircrowave. Oops!
- Stovetop – place in a pot and reheat on medium for 5-10 minutes or until the beans are cooked through. You can add a splash of water to thin the sauce down.

Puerto Rican style pink beans with calabaza sitting on a wood table with a green napkin. A bowl of white rice and chopped cilantro accompany the beans

Be Adventurous!

Becoming a great cook is trying out new ways to prepare some of your most basic dishes. Opening a can of beans and heating it up won’t compare to the delight of taking those beans, adding a few special ingredients and creating a new taste sensation. Let me know in the comments how you like this recipe and share your favorite ways of making beans.

Puerto Rican Red Beans