Puerto Rican Red Beans and Rice

Beans and rice are a staple in many cuisines, not just Cajun and Creole. In fact, red beans are often served alongside potatoes or used in curry-based meals. Try this Puerto Rican inspired red beans recipe from Food and Wine this week with fresh beans from Johndale Farm and bacon from Country Girls Creamery. The adobo seasoning, which can also be picked up from Spicy Lady Seasonings at the market, pairs well with the rich and creamy beans and is a delicious and quick weeknight meal that won’t heat up your house.


  • 2 ounces thick-cut bacon, chopped
  • 1/2 cup white onion, diced
  • 1 tablespoon adobo seasoning
  • 16 ounces tomato sauce
  • 1 15.5-ounce can red kidney beans, drained and rinsed
  • 1 cup low-sodium chicken broth
  • 5 cups cooked rice


In a medium saucepan, cook the bacon over moderate heat, until browned, about five minutes. Add the onion and adobo seasoning and sauté for five minutes, until the onions are just beginning to brown. Add the tomato sauce, beans and broth and cover. Simmer for 20 minutes. Season with salt and pepper and serve over white rice.

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.