Balck Beans Dominican Style Recipes

BLACK BEANS STEW

Steps:

• Heat oil in a medium pot over medium-high heat. Sautee the sofrito, tomato sauce, olives, adobo, bouillon, oregano and ground pepper for about 2 minutes.
• Stir in black beans and water. Bring to a boil. Lower the heat to medium and let simmer for about 15-20 minutes or until beans are tender and liquid has reduced by half. Squeeze in lemon juice, add cilantro, and stir.
• Serve warm over rice.

DOMINICAN BEANS

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.

BALCK BEANS DOMINICAN STYLE

Steps:

• 1. Wash one bag of black beans. Place in large stock pot and add cold water to about 4" above the beans. Bring to a boil, then reduce heat to medium. Simmer for one hour, keeping an eye on the water level, and adding more as needed to keep beans covered. After the beans are tender, add 2 bay leaves. 2. Cook enough brown rice according to package directions. 3. For the sofrito* Whiz the following in a mini-Cuisinart or blender, or chop as fine as you can ("The more surface area you create, the more flavor you extract," explains Rosenny): 5 good sized cloves of garlic 1/2 Cubanelle pepper, chopped roughly 1/2 large yellow onion, chopped roughly Add to blender: About 1/3 bunch of cilantro-- wash, chop off roots, chop in half About 4 large sprigs of fresh thyme - wash, chop off woody ends Heat 4 tablespoons olive oil in a heavy pan. Add sofrito mixture and stir. Optional: add a scant 1/8 teaspoon Dominican or Mexican oregano ONLY if available. Italian oregano is NOT the right flavor. Add: 1/4 teaspoon ground cumin 2 heaping tablespoons of tomato paste Simmer briefly to bring out the sugar in the tomatoes. 4. Stir the sofrito mix into the beans. Add 1 1/2 teaspoon of salt, or to taste. Let the beans cook on low heat for at least 1/2 hour. Done when nice and thick (see photo in slide show). We served this with a salad of bibb lettuce, tomato, cucumber and Clementine , with a simple dressing of fresh lemon juice and olive oil.

DOMINICAN BEANS

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.

DOMINICAN STYLE RICE AND BEANS

Steps:

• Presoak beans overnight or for a minimum of 3 hours in a large container with enough water to generously cover. Drain water, transfer beans to a large stockpot, and cover with 5 cups of fresh water. Bring to a boil over high heat. Reduce the heat to medium, add the ham or bacon pieces, partially cover, and cook for 1 hour, stirring occasionally. Add 1 cup of water and continue cooking for 30 to 35 minutes.
• Meanwhile, make a sofrito: In a food processor or blender, combine garlic, bell pepper, cilantro, and half of the onion and process to a coarse paste.
• In a small skillet, heat the oil. Add the sofrito mixture, and cook for 1 minute. Add the tomato paste, salt, black pepper, tomato, vinegar, and remaining onion to the beans and cook for 5 minutes. Add the rice and cook uncovered for 10 minutes, stirring occasionally to prevent sticking.
• Reduce the heat to low, cover, and cook for another 15 to 20 minutes. Use a large spoon to separate the rice and bean mixture from the sides of the pot (do not stir any further or the mixture will break up and take on a gluey consistency). The dish is done when the liquid has been absorbed and the rice is fluffy.