Puerto Rican Pink Beans with Sofrito Rice

Ingredients

• 3/4 cup Dried pink beans (or small red beans)
• 3 cups Water (for soaking/boiling)
• 1 tbsp Olive oil
• 1/2 cup Yellow onion, diced
• 2 cloves Garlic, minced
• 1/4 cup Bell pepper, diced
• 2 tbsp Sofrito-style seasoning (or sofrito paste)
• 1/2 tsp Ground cumin
• 1/4 tsp Dried oregano
• 1 Bay leaf(optional)
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 cup Cooked white rice
• 1/2 cup Chicken or vegetable broth (for beans)(optional)
• 1 tbsp Lime juice(optional)

Instructions

1. 1

   Rinse the pink beans. In a pot, add beans and 3 cups water (and broth if using). Bring to a boil, then reduce to a simmer and cook for about 35 minutes, until tender (add a splash of water if needed).

2. 2

   While the beans cook, heat olive oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic for 3–4 minutes until softened.

3. 3

   Stir in sofrito-style seasoning, cumin, oregano, and black pepper. Cook for 1 minute to bloom the aromatics.

4. 4

   When the beans are tender, add the sofrito mixture to the pot along with bay leaf (if using) and salt. Simmer 5 minutes to thicken slightly and meld flavors. Stir in lime juice if using.

5. 5

   Serve the warm pink beans over the cooked rice, spooning extra sauce over the top. Taste and adjust salt/pepper if needed.