DOMINICAN BEANS
Steps:
- Put beans in the pressure cooker or Instant Pot and cover them with water so there's 2 inches over them (10 cups).
- Soak overnight, but don't drain.
- Next day, cover and seal the pressure cooker (or Instant Pot) over medium heat, when the pot comes to pressure cook high pressure 20 minutes. Natural release.
- While the pressure releases, in a large skillet, heat oil over medium-low heat and add garlic, tomato paste, cilantro, red onion, pepper, bouillon cube and saute about 10 minutes, stirring.
- Open the pressure cooker when the steam releases, take 25% of the beans and liquid and transfer to the blender. Puree well then return to the pot.
- Add adobo seasoning and salt (about 1 teaspoon), or to taste.
- Add the sauteed vegetables to the beans and bring to a boil over medium heat. (In the Instant Pot use the saute button.)
- Boil uncovered over medium-low heat until the texture becomes creamy and the liquid reduces, about 30 minutes stirring often.
- Remove cilantro, pepper and onion and serve over rice. Makes 9 cups.
Nutrition Facts : ServingSize 3 /4 cup, Calories 158 kcal, Carbohydrate 25.5 g, Protein 8.5 g, Fat 2.5 g, SaturatedFat 0.5 g, Sodium 617.5 mg, Fiber 5.5 g, Sugar 1.5 g
DOMINICAN BEAN STEW / HABICHUELAS ROJAS GUISADAS
I think the only 2 ways Dominicans will make beans is either this way or mixed in rice. These are so good! We usually soak some white rice with this creamy side dish. A tasty way to add fiber to your diet. Serve with my Dominican Pollo Guisado (#261430), white rice, and sliced avocados. The chicken stock cube usually comes in a little yellow box with about 10 individually wrapped cubes. These can be found in the hispanic or international isle of your local supermarket, the brands are usually either Maggie or Knor.
Provided by Kitty Kat Cook
Categories White Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Do-ahead tip: Buy a small bag of uncooked beans and put half of the bag in a large pot, fill with water almost to the top, simmer over medium-low heat for 3-4 hours or test for doneness (hold one between your fingers and squeeze, if it easily mashes without much pressure they're done.) Don't drain and you can keep them in a tightly sealed container for up to 2 days or you can freeze them for up to a month and thaw completely before using. These taste so much better than the canned ones but it's not going to hurt if you use those for a shortcut. If you are using canned beans it should be 2 cans.
- In a pot heat the oil. Add oregano, onion, garlic, tomato paste, peppers, salt and herbs. Stir and add two tablespoons of water. Add the beans and simmer. When the water has almost evaporated add the chicken stock, cilantro and two more tablespoons of water, stir.
- Add the remaining water mashing the beans over heat. Boil at medium heat until it reaches a creamy consistency. Remove cilantro before serving. Adjust salt to taste.
- Serve over white rice.
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
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- Pick over the beans for small rocks or debris and discard any that are damaged or discoloured. Rinse well and drain.
- Place the rinsed beans, 1 teaspoon salt, and 1 bay leaf in the Instant Pot. Add 5 cups of water, close the lid and set the valve to "seal". Pressure cook on high for 20 minutes. When finished, allow to natural release for at least ten minutes, and then carefully finish with quick release. Soaked beans will cook more quickly than unsoaked beans so if you used soaked beans, reduce the time by 5 minutes.
- While the pressure is releasing, heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add onion, green pepper, garlic, and oregano and sauté until slightly softened, about 4-5 minutes. Add the tomato paste, and bouillon cube, if using. Sauté another 2 minutes.
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