Dominican Rice and Beans

Creamy beans wrapped in a savory sauce of tomato, fragrant cilantro and oregano.

Dominican Rice and Beans

Serves 5 - 6

Once in a while, my mom would come home with either Puerto Rican or Dominican takeout for my brother and I for dinner. I have no idea where she got it from but it was always delicious. The beans were without fail tender and flavorful and the chicken she bought along with it was always super garlicy and oregano forward. This was one of our favorite surprises.

When I made these beans, I knew going in that my take may not have been 100% authentic but, my only response in tasting my first mouthful was that they tasted like home. I’d recreated something that was such a strong food memory for me that even I was surprised.

“Recipe Tips:

*1. The tomatoes can be either fresh or canned.”

Ingredients

Beans

500g (2.5 c) cranberry or pinto beans, soaked overnight and drained

1,300ml (6.5 c) water

18g (2 T) adobo

0.75 t dried thyme

2 bay leaves 

Base

30ml (2 T) olive oil

300g (1 large) onion, small dice

200g (1 medium) green bell pepper, small dice 

Puree

*200g (1 medium) tomato, core removed and cut into large chunks

8 garlic cloves, ends trimmed

2 cheongyang or serrano chili, stem trimmed and cut into chunks 

Finishing

580g (a little more than 1.25 lbs) kabocha, washed, skin on, cut into 1 in pieces

400ml (2 c) water

30ml (2 T) soy sauce

8g (2 t) kosher salt

6g (2 t) Adobo

3g (0.75 t) ground black pepper

0.50 t dried oregano

15g (7 - 10) cilantro, stems and leaves, uncut 

Rice

10ml (2 t) olive oil

440g (2 c) jasmine rice, rinsed

750ml (3.75 c) water

4g (1 t) kosher salt

Method

1.      In a large pot place the soaked beans and water.

• Over high heat, bring to a boil covered.

Keep an eye on the pot as it can boil over.

• Remove the foam that rises to the top and add the remaining bean ingredients.

• Reduce the heat to low, cover and cook for 30 – 45 minutes or until the beans are tender, do not drain.

The beans skins should be completely tender and the centers should be 95% - 100% cooked through because they will continue to cook.

If the beans are not cooked as listed, continue to cook until they have reached the proper doneness.

20 minutes before the beans are done, continue on to Step 2.

2.      In a large saute pan over medium-high heat, add the olive oil and heat for 30 seconds.

• Add the onions, bell peppers and a pinch of salt.

• Saute for 3 - 5 minutes or until wilted but not browned.

Continue onto Step 3 as the vegetables saute.

3.      In a food processor place the puree ingredients and process until smooth.

• Add to the saute pan with the vegetables.

• Reduce the heat to medium and cook covered for 7 – 10 minutes or until very thick.

The resulting “paste” should be so thick that when a line is dragged through it should hold and there should be no liquid.

If the paste is not reduced enough, continue to cook until it is fully thickened.

• Add the tomato and vegetable paste to the beans along with all of the finishing ingredients except the cilantro.

• Stir well and place the cilantro on top, pushing into the liquid to submerge.

• Cook on medium-low for 45 minutes.

20 minutes into the beans simmering continue on to Step 4.

4.      In a medium pot over medium heat add the olive oil and heat for 30 seconds.

• Add the rice and saute for 90 seconds.

• Add the water and salt and stir until combined.

• Bring to a boil covered then reduce to a simmer.

• Simmer for 20 minutes.

• Allow to stand covered for 5 minutes before fluffing.

5.      Test the beans and squash for doneness, the beans should be fully tender and the squash should be completely soft when tested.

• Remove and discard the cilantro and bay leaves.

• Taste and adjust the seasonings as desired.

6.      Serve the beans over the rice with sliced cucumbers.