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 RICE AND BEANS
A Classic Dominican Rice and Beans Recipe where a little salt makes a huge difference! Perfect for weeknight dinners!
Provided by Belqui's Twist
Categories Vegan Budget-Friendly Vegetarian Pescatarian Weeknight Dinners Comfort Food Dairy-Free Shellfish-Free Meal Plan Full Meal Beginner Egg-Free Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Stove
Time 50m
Yield 8
Number Of Ingredients 18
Steps:
- In a large pot over high heat, bring Water (5 cup) to a boil after adding the Salt (2 tablespoon).
- Once at a boil, add the Long Grain White Rice (4 cup) and stir well.
- Bring to a boil again while stirring frequently.
- Once water evaporates, lower heat to low and add Corn Oil (5 tablespoon). Stir well and cover.
- Cook on low for 25 minutes. Do not uncover
- After 25 minutes, uncover, stir fluffing up the rice. Cover again and cook for another 5 minutes.
- In a large saucepan, over medium heat, add Corn Oil (2 tablespoon). Heat for about 2 minutes.
- Add Onion (1/4 cup) and stir for about 1 minute. Then add Garlic (1 teaspoon) and stir for another minute.
- Add Assorted Color Bell Peppers (1/2 cup), Lime Juice (1 tablespoon), Soy Sauce (1 tablespoon), Distilled White Vinegar (1 tablespoon), Adobo Seasoning (2 tablespoon), Ground Oregano (1 tablespoon) and Olives (2 tablespoon). Stir well.
- Add the Tomato Sauce (1 can) and Fresh Cilantro (1/4 cup). Stir well.
- Add the Black Beans (1 can) and Water (29 fluid ounce) and bring to a boil.
- Once at a boil, lower heat to simmer and cook for about 10 minutes.
- With a strainer or fork, crush some of the beans over the saucepan and return. This will thicken up the beans a bit. So you can do this as much as you'd like.
- Cook until beans reach the desired thickness or consistency. Serve together with white rice.
Nutrition Facts : Calories 64 calories, Protein 1.6 g, Fat 1.7 g, Carbohydrate 10.5 g, Fiber 1.1 g, Sugar 0.2 g, Sodium 296.4 mg, SaturatedFat 0.2 g, TransFat 0.0 g, Cholesterol 0 mg, UnsaturatedFat 1.4 g
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.
WILLIAM LACEY'S TWICE BAKED BEANS
Steps:
- Sprinkle the ground chuck with 1 tablespoon Coyote Bait Hickory Flavored Campfire Seasoning. Refrigerate for 20 minutes.
- Heat 2 tablespoons of the oil in a large saucepan over medium heat. Cook the ground chuck until fully browned. Remove the ground chuck from the saucepan and strain off the oil.
- Heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Cook the bacon, stirring constantly with a wooden spoon, until browned. Cook the onions and peppers, about 10 minutes. Add the beans. While stirring constantly, add the ketchup, Coyote Bait Spicy Flavored BBQ sauce, sugar, lemon juice and mustard. Continue stirring, about 10 minutes. Add the ground chuck and remaining 1 tablespoon Coyote Bait Hickory Flavored Campfire Seasoning. Stir constantly, about 15 minutes. Reduce the heat to low and allow the beans to simmer, stirring occasionally, about 20 minutes.
- Congratulations! Your beans are complete. Take your time, savor the flavor.
- Combine the salt and liquid smoke with a whisk in a large mixing bowl. Blend until there are no clumps. Add the black pepper, sugar, garlic, mustard, onion, paprika, flavor enhancer seasoning and ground red pepper. Whisk until thoroughly blended. Place the seasoning in a 1-quart storage container with the lid tightly sealed.
- Heat the oil in a large sauce pan over medium heat. Cook the onions and garlic, stirring occasionally, until the onions become translucent, about 7 minutes. Do not brown or caramelize the onions. Add the tomato puree. While mixing the puree with the onion mixture, stir in the vinegar. Cook, stirring occasionally, about 10 minutes. Fold in the sugar and molasses using a wooden spoon. Stir from the bottom of the sauce pan in an upward motion to prevent the sugar from scorching or sticking to the pan. Cook until the sugar and molasses have liquefied, about 10 minutes. Thoroughly mix in the liquid smoke and Coyote Bait Hickory Flavored Campfire Seasoning. Cook, stirring occasionally, about 15 minutes. Add the crushed red pepper if using and the lemon juice. Reduce to a simmer and stir occasionally, about 15 minutes. The sauce is done when the pigment has darkened and bubbles have formed at the surface.
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 RAINBOW RICE
Make and share this Dominican Rainbow Rice recipe from Food.com.
Provided by Little Italy
Categories White Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the vegetables into very small cubes.
- Sauté all the ingredients (except for the rice) using the butter until the onions are semi-transparent. Add salt to taste.
- Finally add the rice and combine all the ingredients. Fluff the rice using a fork. Dish up hot.
Nutrition Facts : Calories 316.2, Fat 9.6, SaturatedFat 5.7, Cholesterol 22.9, Sodium 69.6, Carbohydrate 53.2, Fiber 3, Sugar 4.4, Protein 5.5
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