Best 2 Habichuelas Rojas Red Beans Dominican Style Recipes
**Explore the Enchanting Dominican Culinary Delights with Habichuelas Rojas (Red Beans) and a Symphony of Accompanying Recipes**
Embark on a culinary journey to the heart of Dominican cuisine, where flavors dance and traditions intertwine. Habichuelas Rojas, also known as Dominican Red Beans, stand as a testament to the country's rich history and vibrant culinary heritage. These stewed beans, simmered in a flavorful broth infused with spices, vegetables, and succulent meats, capture the essence of Dominican home cooking. Accompanying this delectable dish is a symphony of complementary recipes, each adding its unique charm to the overall experience. Discover the secrets behind Arroz Blanco (White Rice), a fluffy and aromatic canvas for the savory beans, and dive into the depths of Ensalada Verde (Green Salad), a refreshing medley of crisp vegetables tossed in a zesty dressing. Enhance your meal with the tangy zest of Aguacate con Vinagre (Avocado with Vinegar), a simple yet flavorful side dish, and relish the sweet indulgence of Flan de Vainilla (Vanilla Flan), a creamy custard dessert that will transport you to culinary paradise. Embark on this culinary adventure and immerse yourself in the vibrant tapestry of Dominican cuisine.
HABICHUELAS ROJAS (RED BEANS, DOMINICAN STYLE)
Provided by Daisann Mclane
Categories side dish
Time 2h30m
Yield Eight servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 8 grams, Fiber 15 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 1322 milligrams, Sugar 4 grams, TransFat 0 grams
DOMINICAN BEAN STEW / HABICHUELAS ROJAS GUISADAS
I think the only 2 ways Dominicans will make beans is either this way or mixed in rice. These are so good! We usually soak some white rice with this creamy side dish. A tasty way to add fiber to your diet. Serve with my Dominican Pollo Guisado (#261430), white rice, and sliced avocados. The chicken stock cube usually comes in a little yellow box with about 10 individually wrapped cubes. These can be found in the hispanic or international isle of your local supermarket, the brands are usually either Maggie or Knor.
Provided by Kitty Kat Cook
Categories White Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Do-ahead tip: Buy a small bag of uncooked beans and put half of the bag in a large pot, fill with water almost to the top, simmer over medium-low heat for 3-4 hours or test for doneness (hold one between your fingers and squeeze, if it easily mashes without much pressure they're done.) Don't drain and you can keep them in a tightly sealed container for up to 2 days or you can freeze them for up to a month and thaw completely before using. These taste so much better than the canned ones but it's not going to hurt if you use those for a shortcut. If you are using canned beans it should be 2 cans.
- In a pot heat the oil. Add oregano, onion, garlic, tomato paste, peppers, salt and herbs. Stir and add two tablespoons of water. Add the beans and simmer. When the water has almost evaporated add the chicken stock, cilantro and two more tablespoons of water, stir.
- Add the remaining water mashing the beans over heat. Boil at medium heat until it reaches a creamy consistency. Remove cilantro before serving. Adjust salt to taste.
- Serve over white rice.
Tips:
- Soak the beans overnight or for at least 8 hours before cooking. This will help to reduce the cooking time and make the beans more tender.
- Use a large pot to cook the beans, as they will expand as they cook.
- Add plenty of water to the pot, as the beans will absorb a lot of liquid.
- Bring the beans to a boil, then reduce the heat to low and simmer for at least 1 hour, or until the beans are tender.
- Season the beans with salt, pepper, garlic, and other spices to taste.
- Add vegetables, such as onions, peppers, and tomatoes, to the pot during the last 30 minutes of cooking.
- Serve the beans with rice, meat, or fish.
Conclusion:
Habichuelas rojas, or Dominican red beans, are a delicious and versatile dish that can be enjoyed as a main course or a side dish. They are easy to make and can be tailored to your own taste preferences. Whether you like them spicy or mild, with or without vegetables, habichuelas rojas are sure to please everyone at your table.
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