Best 4 Black And Red Beans Mamposteao Recipes

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Discover the delightful flavors of the Dominican Republic with our authentic black and red beans mamposteao recipes. This traditional dish combines the goodness of black beans, red beans, and rice, creating a hearty and flavorful meal that is sure to tantalize your taste buds and transport you to the vibrant Caribbean.

Our curated collection of mamposteao recipes offers a variety of options to suit your preferences and dietary needs. From the classic black bean mamposteao, featuring tender black beans and aromatic sofrito, to the vibrant red bean mamposteao, bursting with the earthy flavors of red beans, we have something for every palate.

Whether you prefer a vegetarian version with colorful bell peppers and succulent corn or a protein-packed rendition with savory chicken or beef chunks, our recipes provide step-by-step instructions to guide you in creating this Dominican masterpiece.

Indulge in the rich history and culture of the Dominican Republic through these authentic mamposteao recipes. Perfect for a family gathering, a special occasion, or a simple weeknight meal, these dishes are sure to become a staple in your culinary repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

HEDDY'S BLACK AND RED BEAN SOUP



Heddy's Black and Red Bean Soup image

A yummy soup that even picky kids will love! Red beans and black beans are mildly seasoned and simmered in vegetable broth. With these ingredients this is a healthy vegetarian soup with a complete protein. If you add the chili powder, leave out the maple syrup. It totally changes the taste. Garnish with sour cream, green onions and tortilla chips for a festive meal. This is great served with cornbread.

Provided by HEDDY66

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, chopped
2 carrots, chopped
6 cloves garlic, chopped
1 tablespoon ground cumin
2 tablespoons chili powder, or to taste
2 teaspoons maple syrup
¼ teaspoon ground black pepper
4 cups vegetable broth
2 (15 ounce) cans black beans, drained and rinsed
2 (15.5 ounce) cans canned red beans, drained and rinsed
1 (15 ounce) can whole kernel corn, with liquid
1 (14.5 ounce) can crushed tomatoes, with liquid

Steps:

  • Heat oil in a large pot over medium-high heat. Add the onion, celery, carrots and garlic; cook and stir for a few minutes to release the flavors. Season with maple syrup, cumin, chili powder, and black pepper. Pour in the vegetable broth, black beans, 1 can of red beans, and corn. Bring to a boil.
  • Meanwhile, combine the remaining can of red beans and crushed tomatoes in the container of a large food processor or blender. Process until smooth. Pour into the soup pot, and stir to blend. Reduce heat to medium, and simmer for 15 minutes.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 39.6 g, Fat 3.6 g, Fiber 9.4 g, Protein 8.9 g, SaturatedFat 0.4 g, Sodium 799.8 mg, Sugar 7.8 g

ARROZ MAMPOSTEAO



Arroz Mamposteao image

Rice and beans are religion in Puerto Rico, though they're typically prepared separately but served together, several spoonfuls of beans on top of white rice. But mamposteao - easily my favorite name for a Puerto Rican dish - combines the two. It's a preparation intended to make use of leftovers, as it benefits from day-old rice and prepared beans. Traditionally, pork and tomato sauce are added - but, for a more subtle approach to this recipe, bacon fat replaces ham or tocino (fatback) here, giving the dish a smoky richness without any meat. You can prepare this dish from start to finish with fresh rice and fresh beans, but it's not recommended. Think of this as a satisfying way to make use of leftover ingredients that also pairs well with a variety of Puerto Rican dishes.

Provided by Von Diaz

Categories     dinner, weeknight, beans, grains and rice, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 1/2 tablespoons bacon fat or olive oil
1/2 cup sofrito
1 teaspoon store-bought or homemade sazón
1 1/2 cups or 1 (15-ounce) can drained, cooked beans, such as kidney, pinto or pink beans
1/2 cup chicken or vegetable broth (or liquid from beans), plus more as needed
2 1/2 cups cooked long- or short-grain white rice
1 teaspoon kosher salt, plus more to taste
Chopped fresh cilantro leaves, for garnish

Steps:

  • In a wide skillet or wok, heat bacon fat over medium-high until just simmering. Add sofrito and sazón, and sauté, stirring frequently, until liquid has evaporated and mixture darkens in color, 4 to 5 minutes.
  • Add beans and broth, and bring to a simmer. Cook until broth thickens, forming a sauce, about 3 minutes.
  • Add rice and 1 teaspoon salt, and increase heat to high, stirring well to incorporate. If you want a moister rice, simply add more broth.
  • Once rice is fully heated and steaming (about 2 minutes), reduce heat to medium, and press rice gently into the pan, allowing the bottom of the rice to crisp, undisturbed, for about 3 minutes.
  • Fold the bottom of the rice into the top to incorporate. Rice should be compact, but fairly dry. Cook for 3 to 5 minutes longer, stirring once or twice more until it reaches the desired crispness. Season with salt to taste.
  • To serve, scoop into a small rice bowl, press gently, then turn each onto a plate or into a larger bowl. Garnish with cilantro.

PUERTO RICAN MAMPOSTEAO RICE



Puerto Rican Mamposteao Rice image

A rice that is almost a meal in itself! A nice mixture of rice and beans, you are whisked away to Puerto Rico with this one. This is excellent with any grilled steak or chicken. Enjoy!

Provided by Nif_H

Categories     Rice

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

2 teaspoons extra virgin olive oil
1/4 cup ham, diced
1 (15 ounce) can pink beans
1 small potato, chopped in 1/2 in cubes
1 cup onion, chopped and divided
1/2 cup green pepper, chopped
2 teaspoons garlic, minced
1/4 cup cilantro, chopped (I like regular ol' parsley)
salt and pepper
1 (15 ounce) can tomato sauce
water
2 teaspoons extra virgin olive oil
2 teaspoons unsalted butter
1/4 cup white wine
2 cups cooked white rice

Steps:

  • BEANS: Heat olive oil in a medium saucepan and add cooked ham. Saute for about 1 minute on medium high heat. Add 1/2 cup onions, green peppers, garlic and cilantro. Cook for about two minutes
  • Add salt and pepper to taste. Add tomato sauce. Keep cooking on medium high for about 1 minute. Add the beans and the potatoes and simmer for about 1 minute stirring frequently. Add the same amount of water using the beans can. Stir, cover and cook on medium low for about 20 minutes. Stir every 3 or 4 minutes. Set aside and let cool for about 5 minutes.
  • MAMPOSTEAO: In a large saucepan, heat 2 teaspoons of olive oil and the unsalted butter. Reduce heat to medium. When the butter has melted add 1/2 cup of onions. Stir until onions are cooked.
  • Add the white wine and stir until the sauce is reduced. Add the rice and stir constantly until all ingredients are hot and mixed. Add about 1 cup of the cooked beans stirring constantly. Add more beans as needed (Not necessarily the whole amount), and keep stirring until you get a nice creamy mix.
  • Serve imediately.

Nutrition Facts : Calories 225.5, Fat 4, SaturatedFat 1.1, Cholesterol 4.8, Sodium 476.6, Carbohydrate 38.7, Fiber 4.7, Sugar 3.6, Protein 8.4

RED & BLACK BEANS AND RICE



Red & Black Beans And Rice image

Make and share this Red & Black Beans And Rice recipe from Food.com.

Provided by HollyLQuinn

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 onion, chopped
1 green bell peppers or 1 red bell pepper, chopped
2 tablespoons olive oil
1 -3 clove garlic, grated or chopped
2 tablespoons prepared salsa or 2 tablespoons diced tomatoes
1 can goya red beans or 1 can pink beans, undrained
1 can goya black beans, undrained
1 packet goya sazon goya
hot cooked rice

Steps:

  • *note:If you or your family are sensitive to MSG, don't use Sazon!
  • You can substitute 1 tsp ground cumin, plus some garlic salt, if needed.
  • In a large saucepan, heat olive oil over medium heat.
  • Sauté onion and pepper until onion starts to look translucent.
  • Add garlic and tomato.
  • Stir in both cans of beans and heat to just boiling.
  • Reduce heat and simmer for 15 minutes.
  • Stir in Sazon (or alternate seasoning).
  • Serve over rice.

Nutrition Facts : Calories 55.2, Fat 4.6, SaturatedFat 0.6, Sodium 67.3, Carbohydrate 3.6, Fiber 0.8, Sugar 1.6, Protein 0.5

Tips:

  • Use fresh ingredients: Fresh beans, vegetables, and spices will give your mamposteao the best flavor.
  • Soak the beans overnight: Soaking the beans overnight will help them cook more evenly and reduce the cooking time.
  • Rinse the beans thoroughly: Rinsing the beans before cooking will help remove any dirt or debris.
  • Use a heavy-bottomed pot: A heavy-bottomed pot will help distribute the heat evenly and prevent the beans from burning.
  • Add the sofrito first: The sofrito is the base of the mamposteao, so it's important to add it first and let it cook until it is fragrant.
  • Use a variety of beans: Using a variety of beans will give your mamposteao a more complex flavor and texture.
  • Don't overcook the beans: Overcooked beans will become mushy and lose their flavor.
  • Serve the mamposteao with your favorite sides: Mamposteao can be served with a variety of sides, such as rice, plantains, or salad.

Conclusion:

Mamposteao is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover beans and vegetables, and it's also a good source of protein and fiber. With a few simple tips, you can make a delicious pot of mamposteao that your whole family will love.

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