Dominican Moro De Habichuelas Negras Recipes

DOMINICAN MORO DE HABICHUELAS NEGRAS ( RICE AND BEANS)

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.

ONE-POT RICE AND BEANS - MORO DE HABICHUELAS NEGRAS DOMINICANA

Steps:

• Get all your ingredients together.
• Pick through the beans to remove any stones. Rinse the beans well in a colander under cold water. Place the beans in a large bowl with 1 teaspoon of kosher salt. Cover the beans with 8 cups of water. Allow the beans to soak at room temperature for at least 8 hours.
• Drain the beans. Place them in a large heavy-bottomed pot or Dutch oven over high heat. Pour in 6 cups of filtered water and add 1 teaspoon of salt and a pinch of baking soda. Bring to a boil, then reduce the heat so the beans are at a simmer. Cook uncovered for 1 to 1-1/2 hours until the beans are tender.
• Drain the beans over the bowl you soaked them in to catch the cooking liquid or bean broth. You want 4 cups of broth.
• Place the rice in a fine sieve and rinse it under cold water until the water runs clear.
• Using the pot that you cooked the beans in over medium-high heat, add the olive oil. Once it is warmed through, stir in the onion, bell pepper, and garlic. Cook the aromatics and pepper until the onions are translucent and soft, approximately 5 minutes.
• Add the cumin, oregano, bay leaf, rice, 2 teaspoons of salt, and freshly ground pepper. Stir for approximately 1 minute until all the rice is coated in oil and everything is well combined.
• Add the cooked beans along with 4 cups of their broth to the pot. Add water if needed to make sure you have 4 cups of liquid. Stir in the vinegar, cilantro, and 1 more teaspoon of salt. Bring to a boil. Then, turn down the heat to a slow rolling simmer. Cook uncovered until most of the liquid is absorbed, approximately 15 minutes.
• Using a fork, give the rice a light stir. Reduce the heat to the lowest setting. Cover the pot with a well-fitting lid and continue to cook for 20 minutes.
• Uncover the pot and allow the rice and beans to sit off of the heat for about 5 minutes. Then, fluff with a fork and serve with garnishes and sides.

DOMINICAN RICE AND BEANS - MORO DE HABICHUELA NEGRAS

Steps:

• Heat Cooking Oil (4 tablespoon) in a pan with high sides over medium heat. Cook Onion (1), Distilled White Vinegar (1 1/2 teaspoon), and Garlic Paste (1 teaspoon) for about 3 minutes stirring occasionally.
• Add Chicken Bouillon Cube (3), Tomato Paste (1/4 cup) and Manzanilla Olives (2 tablespoon), mix to dissolve bouillons.
• Add Canned Black Beans (15 ounce), and Cubanelle Pepper (1/2) and stir to combine. Add Long Grain White Rice (3 cup), Water (3 1/2 cup) and mix together. At this point add Salt (1 teaspoon), stir and add few springs of Fresh Cilantro (4 sprig). Cook until the water evaporates.
• When the water has evaporated cover with a tight-fitting lid and simmer over low heat for 20 minutes.
• Uncover and stir (At this point some people drizzle a bit more oil on top) Put the lid and continue cooking for 5-10 minutes.
• Serve with a green salad and meat of choice.

DOMINICAN MORO DE HABICHUELAS NEGRAS

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.