Pink beans (Vegetarian version of Puerto Rican recipe)
Prep time
Cook time
Total time
Recipe type: Main Dish, Side Dish, Vegetarian
Cuisine: Puertorrican
Serves: 6 - 8
  • 2 tablespoons of olive oil
  • 1½ cups onions
  • 1 tablespoon minced garlic
  • ½ cup green pepper
  • 1½ teaspoons finely chopped jalapeño
  • 3-4 tablespoons of sofrito
  • 1¼ cup potatoes cubed
  • 1 cup pumpkin cubed
  • 16 oz dry pink beans (pre-soaked and pre-cooked)
  • Enough water to cover the beans (can use the water used to cook the beans. Could add less water if you prefer the stew of a denser consistency)
  • 1½ teaspoon of salt
  • 2 teaspoon of cumin
  • 1 teaspoon of culantro
  • 1 teaspoon of achiote
  • 4 oz. tomato sauce
  • 2 tablespoons of finely chopped cilantro
  1. In a large pot saute the chopped onions and garlic with the olive oil at medium heat.
  2. Once the onions are translucent add the green peppers and jalapeño and saute for a couple of minutes.
  3. Add the Sofrito, potatoes and pumpkin and let it soak the flavors for 5 minutes.
  4. Add the bean first and then the water.  Enough to cover the beans.
  5. Add the tomato sauce and the spices except the fresh cilantro.
  6. Cook for 1 hour or until the stew has thickened.
  7. Add the cilantro and cook for a minute.
  8. Remove from stove and serve.
Recipe by Belmondo Foods at