Moro De Habichuela Negra Black Beans And Rice Recipes

RICE WITH BEANS (MORO DE HABICHUELAS)

Steps:

• In a large cast-iron pot, heat oil over medium heat. Saute onion, pepper, garlic, cilantro, tomato sauce, chicken bouillon cubes, sazon, oregano, adobo and black pepper for about 2-3 minutes until vegetables begin to release aroma.
• Add the beans with it's liquid and water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot.
• Once the rice has soaked up all the water and begins to dry up, lower the heat to low. Cover and let cook for 25 minutes. Then, stir the rice carefully and cover for an additional 5 minutes.
• Serve warm with a side of your choice.

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.

MORO DE HABICHUELA NEGRA--BLACK BEANS AND RICE

Steps:

• Add canola oil to bottom of a heavy pan and heat oil on Medium to medium high heat. Once the oil is heated add garlic, onions, chicken bouillon cube, salt and pepper and saute until the garlic and onion are tender. Once garlic and onion are tender, add the black beans and saute all together for about 5-6 minutes until the mixture begins to bubble. At this stage taste the black bean mixture because this will be the point at which you can adjust your seasoning. If you feel the mix needs more salt or adobo add it. Keep in mind that this level of salt will be diluted with water later on, so its ok to over season if you feel the need. Once the seasoning is adjusted, add the rice and combine with the bean mixture. Stir together until rice and beans are well incorporated and then add the hot water to the rice and beans and stir. The water should be about 1 inch above the rice mixture. Bring to a simmer until the water meets the level of the rice. Once the water and the rice meet, stir the whole mixture once and then cover the pot, lower the heat to low and DO NOT OPEN THE POT OR STIR until 20 minutes elapse. If you do wait the 20 minutes, your reward is gorgeous, fluffy and delicious rice. Once ready to serve, drizzle some Olive oil over the rice for a a nice finish.

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.