Dominican Stewed Red Beans Recipes

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DOMINICAN BEANS



Dominican Beans image

These creamy Dominican beans, flavored with garlic, onion, cubanelle pepper, and adobo seasoning, cooked in the Instant Pot or pressure cooker, make the perfect vegetarian side or meatless main dish.

Provided by Gina

Categories     Dinner     Side Dish

Time 9h15m

Number Of Ingredients 11

1 lb dried red kidney beans
2 tablespoons olive oil
6 cloves crushed garlic
1 tablespoon tomato paste
1/4 bunch cilantro sprigs
1 red onion (cut into 8 pieces)
1 cubanelle pepper (cut in 4 pieces)
2 chicken bouillon cubes (I use Maggi (or veggie for vegetarian))
1 1/2 teaspoons adobo seasoning
kosher salt (or to taste)
white rice (for serving (not counted in macros))

Steps:

  • Put beans in the pressure cooker or Instant Pot and cover them with water so there's 2 inches over them (10 cups).
  • Soak overnight, but don't drain.
  • Next day, cover and seal the pressure cooker (or Instant Pot) over medium heat, when the pot comes to pressure cook high pressure 20 minutes. Natural release.
  • While the pressure releases, in a large skillet, heat oil over medium-low heat and add garlic, tomato paste, cilantro, red onion, pepper, bouillon cube and saute about 10 minutes, stirring.
  • Open the pressure cooker when the steam releases, take 25% of the beans and liquid and transfer to the blender. Puree well then return to the pot.
  • Add adobo seasoning and salt (about 1 teaspoon), or to taste.
  • Add the sauteed vegetables to the beans and bring to a boil over medium heat. (In the Instant Pot use the saute button.)
  • Boil uncovered over medium-low heat until the texture becomes creamy and the liquid reduces, about 30 minutes stirring often.
  • Remove cilantro, pepper and onion and serve over rice. Makes 9 cups.

Nutrition Facts : ServingSize 3 /4 cup, Calories 158 kcal, Carbohydrate 25.5 g, Protein 8.5 g, Fat 2.5 g, SaturatedFat 0.5 g, Sodium 617.5 mg, Fiber 5.5 g, Sugar 1.5 g

DOMINICAN BEAN STEW / HABICHUELAS ROJAS GUISADAS



Dominican Bean Stew / Habichuelas Rojas Guisadas image

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

2 cups red kidney beans, boiled very soft
water, in which you boiled the bean
2 sprigs fresh cilantro, with leaves
1 cubanelle pepper, chopped
1 small red onion, quartered
1 chicken stock cube
1 tablespoon tomato paste
2 tablespoons oil
2 garlic cloves, mashed
1 pinch oregano
salt

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.

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  • Pick over the beans for small rocks or debris and discard any that are damaged or discoloured. Rinse well and drain.
  • Place the rinsed beans, 1 teaspoon salt, and 1 bay leaf in the Instant Pot. Add 5 cups of water, close the lid and set the valve to "seal". Pressure cook on high for 20 minutes. When finished, allow to natural release for at least ten minutes, and then carefully finish with quick release. Soaked beans will cook more quickly than unsoaked beans so if you used soaked beans, reduce the time by 5 minutes.
  • While the pressure is releasing, heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add onion, green pepper, garlic, and oregano and sauté until slightly softened, about 4-5 minutes. Add the tomato paste, and bouillon cube, if using. Sauté another 2 minutes.
  • Add the cooked beans and liquid from the Instant Pot to the pot with sautéed vegetables, along with 2 teaspoons salt, and freshly cracked black pepper to taste. Stir in the squash and cilantro sprigs and bring to a gentle boil.


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