Ojo Domingo Recipes

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RICE WITH BEANS (MORO DE HABICHUELAS)



Rice with Beans (Moro de Habichuelas) image

One of the most common dishes in the Dominican Republic, Moro is a mixture of rice, beans and vegetables.

Provided by Vanessa

Categories     Side Dish

Time 45m

Number Of Ingredients 14

3 tablespoons vegetable oil
1 small red onion, (cubed)
half of a green and/or red bell pepper, (cubed)
2 cloves of garlic, (minced)
1 tablespoon cilantro, (chopped)
2 tablespoons tomato sauce
2 cubes of chicken bouillon ((caldo de pollo))
1 pack of sazon ((culantro y achiote))
1 teaspoon oregano
1/2 teaspoon adobo
1/2 teaspoon ground black pepper
1 can red or pinto beans, (with liquid)
2 1/2 cups water
3 cups rice

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.

Nutrition Facts : Calories 514 kcal, Carbohydrate 95 g, Protein 13 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 1 mg, Sodium 268 mg, Fiber 8 g, Sugar 1 g, ServingSize 1 serving

HABICHUELAS ROJAS (RED BEANS, DOMINICAN STYLE)



Habichuelas Rojas (Red Beans, Dominican Style) image

Provided by Daisann Mclane

Categories     side dish

Time 2h30m

Yield Eight servings

Number Of Ingredients 15

1 pound dried small red beans (do not use kidney beans)
1/2 teaspoon salt
14 cups water
1 tablespoon olive oil
4 strips bacon, cut into pieces
1 large onion, chopped
3 cloves garlic, chopped
1 green bell pepper, chopped
2 tomatoes, peeled and chopped
1 teaspoon tomato paste mixed with 1 teaspoon water
1 sprig each of cilantro and fresh parsley, tied together to make a bouquet garni
Salt to taste
1/2 teaspoon white vinegar
1 teaspoon oregano
1 hot green pepper, chopped

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

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