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.
DOMINICAN MORO DE HABICHUELAS NEGRAS ( RICE AND BEANS)
Similar to Puerto Rican and Cuban, rice and beans. This is the version from the Dominican Republic. This is a staple dish for Christmas. We also make the same with red kidney beans. Try to boil your own beans instead of using the canned type. I find it makes a great difference. Just put about 2-3 cups of raw beans in 4-5 cups of water and boil over very low heat for 4-6 hours until the bean can be easily be squeezed between your fingers. Then you can freeze or refrigerate them in its own water. When using them for the rice use the same water they were boiled in, much more flavorful.
Provided by Kitty Kat Cook
Categories Rice
Time 45m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium heat and add the garlic, onions, oregano, pepper, parsley, and salt. Sautee for a minute then add the bouillon, stir until dissolved. Add the tomato paste and stir until heated.
- Add the beans and stir with your base. Heat for about a minute stirring constantly. Don't let it stick or burn. Increase heat to maximum and carefully add 1 cup of the water and allow it to simmer. When it starts to simmer, add the rice, stir and add the rest of the water. (at this point you should test for salt, it should be a bit saltier than you'd prefer because the beans and rice will absorb most of it). Bring to a boil.
- When it starts to boil reduce heat to the lowest possible and cover with a lid.
- After 15 minutes remove the lid, most of the water should have been reduced. Throw in the whole spring of cilantro and give everything a good stir from bottom to top. Cover again and let it cook for 10-15 more minutes.
DOMINICAN MORO DE HABICHUELAS NEGRAS
Similar to Puerto Rican and Cuban, rice and beans. This is the version from the Dominican Republic where it is a staple dish for Christmas. We also make the same with red kidney beans. Try to boil your own beans instead of using the canned type. I find it makes a great difference. Just put about 2-3 cups of raw beans in 4-5 cups of water, hard boil for 10 minutes, then boil over very low heat for 4-6 hours until the bean can be easily be squeezed between your fingers. Then you can freeze or refrigerate them in its own water. When using them for the rice use the same water they were boiled in, much more flavorful.
Provided by KristinV
Categories Caribbean
Time 50m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium heat and add the garlic, onions, oregano, pepper, parsley, and salt. Sautee for a minute then add the bouillon, stir until dissolved. Add the tomato paste and stir until heated.
- Add the beans and stir with your base. Heat for about a minute stirring constantly. Don't let it stick or burn. Increase heat to maximum and carefully add 1 cup of the water and allow it to simmer.
- When it starts to simmer, add the rice, stir and add the rest of the water. (at this point you should test for salt, it should be a bit saltier than you'd prefer because the beans and rice will absorb most of it). Bring to a boil.
- When it starts to boil reduce heat to the lowest possible and cover with a lid.
- After 15 minutes remove the lid, most of the water should have been reduced. Throw in the whole spring of coriander and give everything a good stir from bottom to top. Cover again and let it cook for 10-15 more minutes.
Nutrition Facts : Calories 409.4, Fat 8.9, SaturatedFat 1.2, Sodium 496.5, Carbohydrate 72.6, Fiber 4.6, Sugar 1.1, Protein 8.6
LATIN BLACK BEANS HABICHUELAS NEGRAS
Make and share this Latin Black Beans Habichuelas Negras recipe from Food.com.
Provided by Helenic Hottie
Categories Black Beans
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium sized saucepan, heat oil over Med/Hi heat.
- add your garlic, onion and green bell pepper (we call this sofrito) and saute until tender.
- add your beans(liquid from beans as well), 2 pks of sazon, oregano, water and sugar.
- stir it all up and increase heat to High.
- once boiling, lower heat to simmer for about 30 minutes.
- add cap of vinegar and stir up
- serve over rice
- enjoy!
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#60-minutes-or-less #time-to-make #course #cuisine #preparation #north-american #main-dish #caribbean #central-american #vegan #vegetarian #dietary
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