DOMINICAN BEANS
A Latin American staple. Serve with rice and you've got a wonderful meal. Gourmet. Serves 4 as a main course, or 8 as a side dish.
Provided by JoJoStar
Categories Beans
Time 1h55m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Puree half of beans in a food processor or blender with 1 cup water until smooth.
- Tie cilantro into a tight bundle with string.
- Cook onion and garlic in olive oil in a 5-6 quart pot over moderate heat, stirring occasionally, until onion is softened but not browned, about 8 minutes.
- Add tomato paste, vinegar, and 1 cup water, then bring to a boil and cook, stirring, 2 minutes.
- Add pureed and whole beans, Italian frying pepper halves, cilantro, bay leaves, salt, oregano, pepper and remaining 2 cups water, then simmer, uncovered, stirring occasionally, 1 1/2 hours (mixture will reduce and thicken).
- Remove and discard Italian pepper halves, cilantro, and bay leaves, then serve.
DOMINICAN BEANS
Categories Blender Food Processor Bean Garlic Herb Pepper Tomato Side Vegetarian Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (main course) or 8 (side dish) servings
Number Of Ingredients 16
Steps:
- Purée half of beans in food processor with 1 cup water until smooth.
- Tie cilantro into a tight bundle with string.
- Cook onion and garlic in olive oil in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until onion is softeneed but not brown, about 8 minutes. Add tomato paste, vinegar, and 1 cup water, then bring to a boil and cook, stirring, 2 minutes.
- Add puréed and whole beans, Cubanelle pepper halves, cilantro, bay leaves, salt, oregano, pepper, and remaining 2 cups water, then simmer, uncovered, stirring occasionally, 1 1/2 hours (mixture will reduce and thicken). Remove and discard Cubanelle pepper halves, cilantro, and bay leaves, then serve.
HABICHUELAS ROJAS (RED BEANS, DOMINICAN STYLE)
Provided by Daisann Mclane
Categories side dish
Time 2h30m
Yield Eight servings
Number Of Ingredients 15
Steps:
- Rinse the beans thoroughly and pick out any foreign matter. Place in a bowl and cover with 6 cups of cold water; let sit overnight. (Alternatively, place the beans in a saucepan with 6 cups of cold water and boil for 2 minutes; set aside for 1 hour.)
- Drain the beans and place in a large saucepan with 1/2 teaspoon of salt and 8 cups of water. Bring to a boil and simmer at medium heat until the beans are tender, about 1 to 1 1/2 hours.
- Meanwhile, make a sofritoor paste. In a skillet, heat the olive oil and the bacon until the fat is rendered. Add the onion, garlic, bell pepper and tomatoes and cook for 10 to 15 minutes or until the vegetables are soft. Add the diluted tomato paste and the bouquet garni. Cook for 5 minutes.
- Add the paste to the beans and cook, stirring, for 15 minutes. Add salt to taste, vinegar, oregano and hot pepper and cook an additional 15 to 20 minutes, or until the beans are very creamy.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 8 grams, Fiber 15 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 1322 milligrams, Sugar 4 grams, TransFat 0 grams
DOMINICAN STYLE RICE AND BEANS
The rice and beans in this traditional favorite are prepared in a single pot, completing an all-in-one meal.
Provided by Tyler Slater
Categories South American
Time 1h1m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Presoak beans overnight or for a minimum of 3 hours in a large container with enough water to generously cover. Drain water, transfer beans to a large stockpot, and cover with 5 cups of fresh water. Bring to a boil over high heat. Reduce the heat to medium, add the ham or bacon pieces, partially cover, and cook for 1 hour, stirring occasionally. Add 1 cup of water and continue cooking for 30 to 35 minutes.
- Meanwhile, make a sofrito: In a food processor or blender, combine garlic, bell pepper, cilantro, and half of the onion and process to a coarse paste.
- In a small skillet, heat the oil. Add the sofrito mixture, and cook for 1 minute. Add the tomato paste, salt, black pepper, tomato, vinegar, and remaining onion to the beans and cook for 5 minutes. Add the rice and cook uncovered for 10 minutes, stirring occasionally to prevent sticking.
- Reduce the heat to low, cover, and cook for another 15 to 20 minutes. Use a large spoon to separate the rice and bean mixture from the sides of the pot (do not stir any further or the mixture will break up and take on a gluey consistency). The dish is done when the liquid has been absorbed and the rice is fluffy.
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