Puerto Rican Black Beans

Arroz con Pollo topped with Puerto Rican style black beans

Arroz con Pollo topped with Puerto Rican style Black Beans

I love having a little taste of my Puerto Rican roots here in Iowa.  I had to learn how to cook like my mom since we live so far away from my parents.

This is my can free and dairy free version of my mom’s Puerto Rican Black Beans recipe.  You can easily sub red beans for the black beans.  I soak and cook my own black beans because of my nickel allergy (no canned foods.)  I also omit the ever so popular “Jamon” seasoning from Goya because it contains milk… what???  I found a way to make this recipe work for us.

This is yummy served over plain white rice or with arroz con pollo.

We are huge Dave Ramsey fans.  He talks about eating beans and rice, rice and beans.  This recipe definitely elevates the beans!  Give it a try.  It’s budget friendly, especially if you soak and cook your own beans. And y’all food allergy parents know we need to save money where we can, because living dairy, egg, & beef free “ain’t cheap!”  🙂

Puerto Rican Black Beans 

Ingredients:

  • 1 to 1.5 cups of cooked & drained black beans OR 1 can of drained black beans
  • 2 russet potatoes, peeled & chopped
  • 2 cubes of sofrito
  • Tomato sauce
  • Green olives
  • 2 tsp olive juice
  • Adobo (seasoning found in the Spanish foods aisle)

Directions:

  1. Boil the potatoes until tender in a medium sized pot. Pour out quite a bit of water and reserve for use later.
  2. Add black beans and tomato sauce. There is not a measurement for the tomato sauce. I would guess I pour in 3-4 ounces of tomato sauce. Eyeball it. If there is not enough liquid, add a bit more tomato sauce and reserved water. The beans and potatoes need to be just covered in liquid.
  3. Add the sofrito, green olives, and olive juice. Add a sprinkle of Adodo seasoning.
  4. Let simmer until the water and tomato sauce thicken. Stir as needed. Add reserved water if the bean sauce gets too thick. Add a little more tomato sauce and smash a potato or two if the bean sauce is too thin. This recipe is a taste and see and adjust kind of recipe.
  5. Serve beans over white rice.

Arroz con Pollo (Chicken & Rice)

Arroz con pollo. Puerto Rican comfort food at its finest! I absolutely love digging into a bowl of this homemade goodness. I promise you will, too!

Before attempting this, I highly recommend purchasing a “caldero”. It’s what we use to make our Puerto Rican rice dishes. Click here to see the one I have.  It kind of felt like a rite of passage when my parents gave me my caldero.  I felt like an official grown up!

I also recommend making a homemade batch of sofrito (link below).  If you don’t want to make it homemade, Goya makes a jarred sofrito and jarred recaito.  I do not know if they are dairy and egg free, though, because I always make my own.  Either jarred version works in this recipe.  However, homemade sofrito is easy and always better!

Arroz con Pollo

Ingredients:

  • 1-2 raw chicken breasts cut into bite sized pieces
  • oregano
  • salt
  • pepper
  • onion powder
  • garlic powder
  • Adobo seasoning (I use the one with the red cap)
  • lemon juice
  • olive oil
  • 3 c uncooked white rice, rinsed
  • 2.5 c chicken broth
  • 6 oz tomato sauce
  • 3 cubes sofrito (click here for the sofrito recipe)
  • Lots of green olives
  • 2 Tbsp olive juice

Directions:

  1. Season chicken in a bowl with adobo, oregano, salt, pepper, garlic powder & onion powder. Add a drizzle of olive oil & a splash of lemon juice. Mix well.
  2. Heat the caldero to medium heat with a thin layer of olive oil. Add the seasoned chicken. Cook for maybe 1-2 minutes, stirring once or twice.
  3. Add the 3 cups of rinsed rice, chicken broth, sofrito cubes, olives, tomato sauce, olive juice and add a good sprinkle of garlic powder.  Stir.
  4. Bring to a boil. Stir. Cover. Reduce heat to medium low. Cook for 20 minutes. Use a pronged fork to stir the rice. If the rice is still hard, sprinkle a little water over it if needed and cook another 5 minutes.
  5. Serve with Black Beans (recipe coming soon)

NOTE: Do not use a spatula or spoon to stir the rice. It can make the rice mushy.

Arroz con Pollo topped with Puerto Rican style black beans

Arroz con Pollo Topped with Puerto Rican Style Black Beans

If it isn’t perfect the first time, keep trying and tweaking this recipe.  My mom actually doesn’t have a  written recipe.  It’s another taste and see recipe.  I have worked with her to get a basic written recipe (thanks Mom!) and I have tweaked it to work for us from there.

I hope you enjoy the sabor (flavor) of this Latin dish.

30 Days of Dairy & Egg Free Dinners

Sautee chopped carrots & zucchini in olive oil until tender.  Add spaghetti sauce & serve over noodles.

Sauté chopped carrots & zucchini in olive oil until tender. Add spaghetti sauce & serve over noodles.

Life has been happening lately.

I’ve been following my latest two menu plans, but haven’t had time to share them and link them up- until today!

So instead of a 15 or 16 day menu plan, I’ve combined them to make a 30 day menu plan!

My Thanksgiving post is still in the works, so I’ll have that up soon- I hope!

Randomness from last menu: I never tried the fish like I planned to last time. I chickened out. PLUS, I couldn’t find a tilapia that seemed to be safe. What brands do y’all use? Please and thank you!

This menu has chicken, turkey, pork and meatless meals. I’m starting to really enjoy our meatless meals. I’d love to eat more veggies and less meat. We shall see…

Here’s my latest only 30 day menu plan!!!

1. Taco Crescents & Steamed Broccoli

2. Sweet & Sour Chicken (sub flax eggs & liquid aminos), Rice & Steamed Broccoli

3. Honey Mustard Pork Chops & Baked Potatoes

4. Coconut Vegetable Curry Soup with Rice (I’ve linked to this several times & FINALLY made it. It is yummy! Even SG liked it!)

5. Mexican Stuffed Peppers (Sub ground turkey breast, use homemade taco seasoning, & make own tomato paste) & Cilantro Lime Rice

6. Crockpot BBQ Drumsticks, Baked Potatoes & Carrots

7. 0 Point Soup & Homemade Bread

8. Mojo Pork Tenderloin, Tater Tots & Zucchini

9. Arroz con Pollo & Puerto Rican Flavored Black Beans

10. Arroz con Pollo Leftovers

11. Chicken Tacos (Can make ahead & freeze. I did!)

12. Meatless Veggie Spaghetti

13. Chicken Curry (make homemade cream of chicken), Rice & Carrots

14. Mexican Pizza Bites (Sub ground turkey breast, use homemade taco seasoning, homemade refried beans & Daiya “cheese”)

15. Crockpot Lentil Soup

16. Chicken Salad Sandwiches & French Fries

17. Picadillo Tater Tot Casserole (I’ll share this new recipe soon!)

18. Maple Pumpkin White Bean Quesadilla

19. Crockpot Ranch Pork Chops, Baked Potatoes & Steamed Cauliflower (make of cream of chicken & use homemade ranch mix)

20. Turkey Nachos (season ground turkey like picadillo)

21. Garlic Chicken Drumsticks, French Fries & Broccoli

22. “Cheesy” Taco Crescents (use leftover chicken from day 21) & Leftover Broccoli

23. White Bean Lemon Potato Soup & Homemade Bread (use bread link from Day 7)

24. Leftover Soup or Arroz con Pollo Soup & Bread & Vegan Butter

25. Baked Ranch Pork Chops (make homemade ranch: see note at bottom of menu, coat chops in ranch, coat in safe panko bread crumbs), Baked Sweet Potatoes & Sautéed Zucchini

26. BBQ Chicken Sandwiches, Tater Tots & Steamed Spinach

27. Thanksgiving!!!

28. Soymilk Ice Cream for Dinner!!!!

29. Coconut Vegetable Curry & Rice (see link for Day 4)

30. Lentil & Sweet Potato Shepherd’s Pie

Here are the links to the subs & homemade mixes:

Homemade Ranch Dry Mix

Homemade Ranch Dressing
(For Dressing, use the above Ranch Dry Mix link and use Just Mayo or other vegan mayo & sub non-dairy milk. I use SO Delicious Original Coconut Coffee Creamer. It’s very neutral in taste and the ranch flavor shines through.)

Homemade Cream of Chicken Soup

Homemade Taco Mix

Also, you may be wondering why on Black Friday we are having safe ice cream for dinner. It is SG’s birthday and I told her she can have whatever she wants for dinner- even ice cream. So of course, that’s what she chose! I’m guessing the Huzz and I will gorge on Thanksgiving leftovers, anyway. You only turn 4 once- may as well live it up! 🙂