Reviewed: Nov. 15, 2009

Just the right ratio of tomato sauce:water. Great for a quick recipe!

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Reviewed: May 25, 2009

This was a fantastic dish. I made no changes whatsoever. So good, in fact, that I am taking the leftovers for my lunch tomorrow, as the main dish! The only reason I am not giving this 5 stars is because they never thickened up and were very thin.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: May 17, 2009

Im making these last minute to go with my carne guisada (recipe carne guisada III). Since it was last minute, I made a few small changes. Omitted the oil, used 2 cans of kidney beans, chili powder, cumin, and fresh cracked sea salt and pepper. I plan on serving both the carne cuisada and this dish over rice.

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79SHALE97

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 11, 2009

I am sooo glad I found this recipe! It's just like my mom makes it but she adds a ham hock to it. Since I no longer speak to my mom, I can make my own beans & not have to wait to eat hers.

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Mrs. B 2 U

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Green Cove Springs, Florida, USA

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Reviewed: Dec. 9, 2008

this recipe is soo great and so fulfilling...it really tastes like authentic puerto rican beans. add puerto rican steamed rice, tostones and you have an awesome meal. we love it! the only changes is that i add a little bit more sazon seasoning because i love it.

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lisapetersen

Cooking Level: Intermediate

Home Town: Hutchinson, Kansas, USA

Living In: Mission, Kansas, USA

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Reviewed: Dec. 7, 2008

I can say it came out really good, I also add it cut tomato.(I just love tomato)..and it gave that that extra kick.. thank you for your recipe

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Malia

Cooking Level: Intermediate

Living In: Randallstown, Maryland, USA

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Reviewed: Aug. 9, 2008

i found this recipe a few months ago and i was eager to try them cuz i really dont like plain beans, there is nothing better to me than these beans, i think they taste much better when made with fresh beans and i also add more sofrito, these beans kick butt!!! thee best!!!

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BERTA08

Cooking Level: Intermediate

Home Town: Orange, California, USA

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Reviewed: Jul. 12, 2008

This recipe makes nice flavorful beans. My famlily recipes are very similar to this one. I add a little more sofito and some chopped alcaparrado. Alcaparrado is a mixture of green olives stuffed with pimentos and capers. My family puts green olives in everthing! This is such a classic dish, it goes with everything. My husband and I put some in a bowl, place a fried egg on top and dip plantian pieces in it for breakfast and dinner a couple times a week!

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Elizabeth

Cooking Level: Expert

Home Town: Dobbs Ferry, New York, USA

Living In: Bridgewater, New Jersey, USA

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Reviewed: Jul. 4, 2008

excellent i have made this many times whith did not add extra salt

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VRDennis

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Reviewed: Apr. 9, 2008

This was sooo good !!! Especially with small chuncks of potato in the mix.Pour over some white rice!!!!!

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jennyp

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jan. 22, 2008

This was good, I made it with the carne guisada III recipe on this site. Great side dish.

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asmith212

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Reviewed: Jan. 12, 2008

Great recipe. I used a can of kidney beans because it was the only thing I had on hand. Tasted great and I'll definetly keep this recipe to make again.

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Angela

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Jan. 4, 2008

My step mom is puerto rican so I grew up eating puerto rican rice and beans. I make these often and the only thing I do differently is add a good handful of green pimento pitted olives, some cubed pieces of ham and instead of pinto beans I use 2 cans of goya low sodium pink beans undrained. Because I don't drain my beans I cut back the water to 1/4 cup to a 1/2 cup at most. If you don't make your own sofrito try to find a kind in the produce sections versus the jarred kind. My grocery store sells fresh sofrito, so I just keep a container in my freezer for when I make beans.

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Erika

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2007

Excellent beans. I have been trying to find a good, authentic recipe for my Puerto Rican husband and did not want to use anymore Goya sofrito! These beans tasted so fresh and the flavor was out of this world. I doubled the recipe and it was amazing. I used fivebrigs recipe for the sofrito also.

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Reviewed: Jul. 23, 2007

These were exactly what I have been wanting since a cruise stop in San Juan. I had some beans at a little cafe on the side of the road and could not reproduce them until now. Thank you so much for posting this recipe. Will make again and again.

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BERRYTOBE

Cooking Level: Expert

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Reviewed: Nov. 6, 2006

I cooked these all day on the stovetop over med-low adding water as needed... these were awesome. Oh My Goodness! The flavor of these were Mmmmmmmm Mmmmmmmmm Goooood. I made the sofrito recipe shared by fivebrigs to make these beans. This is my new favorite bean recipe!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Mar. 9, 2006

Very easy and flavorful beans, we like to use Cilantro as well

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HADDIE78

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 1, 2006

This tasted just like the make it on the island! I just added some green olives and cut up slices of bacon and chunks of ham! Everyone LOVED IT!

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CARMENAIDE

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Reviewed: Dec. 8, 2005

These beans were wonderful. I don't have the time to wait for a pot of beans to cook, so I too used canned pinto beans, as the other reviewers suggested. I couldn't tell the difference. I followed the recipe as written, except I used a whole packet of sason with a 40 oz can of beans (along w/ 1/2 of its water)and added adobo to taste. My beans came out perfect. These went very well with fivebrigs white rice. I'll keep this recipe in my box from now on.

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maximouse

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Reviewed: Nov. 14, 2005

this recipe is good but I did make a few small changes. I quickly diced a small potato and plantain - you can get this at a Spanish food store and even some regular grocery stores - and sauteed them for a few minutes and added that to the rest of the mixture. The starch helped thicken the bean sauce up. I also spiced it up with some fresh cilantro and Adobo. Added juice from can of beans as suggested and let it simmer for about half an hour. mmmm. came out delicious.

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SMEGS1018

Cooking Level: Intermediate

Home Town: Succasunna, New Jersey, USA

Living In: Hackettstown, New Jersey, USA

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