Dominican Bean Recipe Recipe For Twice

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DOMINICAN BEANS



Dominican Beans image

These creamy Dominican beans, flavored with garlic, onion, cubanelle pepper, and adobo seasoning, cooked in the Instant Pot or pressure cooker, make the perfect vegetarian side or meatless main dish.

Provided by Gina

Categories     Dinner     Side Dish

Time 9h15m

Number Of Ingredients 11

1 lb dried red kidney beans
2 tablespoons olive oil
6 cloves crushed garlic
1 tablespoon tomato paste
1/4 bunch cilantro sprigs
1 red onion (cut into 8 pieces)
1 cubanelle pepper (cut in 4 pieces)
2 chicken bouillon cubes (I use Maggi (or veggie for vegetarian))
1 1/2 teaspoons adobo seasoning
kosher salt (or to taste)
white rice (for serving (not counted in macros))

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



Dominican Rice and Beans image

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

4 cup Long Grain White Rice
5 cup Water
2 tablespoon Salt
5 tablespoon Corn Oil
1 can Black Beans
2 tablespoon Corn Oil
1/4 cup Onion
1 teaspoon Garlic
1/2 cup Assorted Color Bell Peppers
1 tablespoon Lime Juice
1 tablespoon Soy Sauce
1 tablespoon Distilled White Vinegar
2 tablespoon Adobo Seasoning
1 tablespoon Ground Oregano
2 tablespoon Olives
1 can Tomato Sauce
1/4 cup Fresh Cilantro
29 fluid ounce Water

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



Dominican Beans image

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

2 (14- to 15-oz) cans pink or pinto beans, drained and rinsed
4 cups water
1 (2-oz) bunch cilantro (without roots)
1 large onion, chopped
2 large garlic cloves, chopped
2 tablespoons olive oil
3 tablespoons tomato paste
1 tablespoon distilled white vinegar
1 Cubanelle or Italian frying pepper (not spicy; 4 oz), halved lengthwise, stem and seeds discarded
2 Turkish bay leaves or 1 California
1 teapsoon salt
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon black pepper
Accompaniment: cooked rice
Special Equipment
cotton kitchen string

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



William Lacey's Twice Baked Beans image

Provided by Food Network

Categories     side-dish

Time 1h50m

Yield 15 servings

Number Of Ingredients 33

1 pound ground chuck
2 tablespoons Coyote Bait Hickory Flavored Campfire Seasoning, recipe follows
4 tablespoons vegetable oil
6 slices bacon, diced, such as John Mull's Meat Brand
1 large yellow onion, finely chopped
1 green bell pepper, seeds removed and finely chopped
One 55-ounce can baked beans, such as Bush's Best Original Baked Beans
1/4 cup ketchup
2 tablespoons Coyote Bait Spicy Flavored BBQ Sauce, recipe follows
2 tablespoons light brown sugar
1 tablespoon lemon juice concentrate, such as ReaLemon from concentrate
1 tablespoon mustard
1 cup table salt
1 teaspoon hickory flavored liquid smoke
3/4 cup ground black pepper
3/4 cup granulated sugar
5 tablespoons granulated garlic
5 tablespoons powdered mustard
4 tablespoons granulated onion
4 tablespoons ground paprika
1 tablespoon flavor enhancer seasoning, such as Accent
1 tablespoon ground red pepper
4 tablespoons olive oil
1 large yellow onion, finely chopped
2 tablespoons freshly minced garlic
Two 29-ounce cans tomato puree
2 cups red wine vinegar
2 cups brown sugar
1 cup molasses
1/2 cup hickory flavored liquid smoke
5 tablespoons Coyote Bait Hickory Flavored Campfire Seasoning, recipe above
2 tablespoons crushed red pepper, optional
2 tablespoons lemon juice concentrate, such as ReaLemon from concentrate

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



Dominican Beans image

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

28 -30 ounces canned pinto beans, drained and rinsed
4 cups water
2 ounces fresh cilantro
1 large onion, chopped
2 large garlic cloves, chopped
2 tablespoons olive oil
3 tablespoons tomato paste
1 tablespoon distilled white vinegar
1 sweet pepper (italian frying pepper-halved lengthwise, stem and seeds discarded)
2 bay leaves
1 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon black pepper

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



Dominican Rainbow Rice image

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

3 cups cooked rice (Make sure it is still HOT)
1 sweet red pepper
1 green sweet pepper
1 cup sweet corn
1 teaspoon fresh parsley leaves (finely chopped)
1 onion
3 tablespoons butter
salt

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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