Dominicanmorodehabichuelasnegrasriceandbeans 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.

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 RICE AND BEANS

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.

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.

HABICHUELAS ROJAS (RED BEANS, DOMINICAN STYLE)

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.