Best 4 Dominican Moro De Habichuelas Negras Recipes

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Dominican Moro de Habichuelas Negras, also known as Dominican Black Bean Rice, is a flavorful and filling dish that is a staple in Dominican cuisine. It is a combination of tender black beans, aromatic rice, and a medley of spices and vegetables that creates a symphony of flavors. With its hearty texture and delicious taste, Moro de Habichuelas Negras is a popular dish enjoyed by people of all ages.

Here are our top 4 tried and tested recipes!

DOMINICAN MORO DE HABICHUELAS NEGRAS ( RICE AND BEANS)



Dominican Moro De Habichuelas Negras ( Rice and Beans) image

Similar to Puerto Rican and Cuban, rice and beans. This is the version from the Dominican Republic. This is a staple dish for Christmas. We also make the same with red kidney beans. Try to boil your own beans instead of using the canned type. I find it makes a great difference. Just put about 2-3 cups of raw beans in 4-5 cups of water and boil over very low heat for 4-6 hours until the bean can be easily be squeezed between your fingers. Then you can freeze or refrigerate them in its own water. When using them for the rice use the same water they were boiled in, much more flavorful.

Provided by Kitty Kat Cook

Categories     Rice

Time 45m

Yield 5 serving(s)

Number Of Ingredients 13

2 cups rice
4 cups water (the water you boiled the beans in if possible)
1 cup cooked black beans
3 tablespoons vegetable oil
1 tablespoon tomato paste (not sauce)
1/4 cup cubanel green peppers or 1/4 cup green bell pepper, finely chopped
1/2 medium red onion, chopped
1/2 teaspoon dried oregano
2 fresh garlic cloves, mashed (or pressed)
1 sprig fresh cilantro (with stem)
1 teaspoon fresh parsley, finely chopped
1 chicken bouillon cubes or 1 chicken stock cube
1 teaspoon salt

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.

ONE-POT RICE AND BEANS - MORO DE HABICHUELAS NEGRAS DOMINICANA



One-Pot Rice and Beans - Moro de Habichuelas Negras Dominicana image

Provided by cookgem_foodie

Time 10h10m

Number Of Ingredients 17

1 cup dried black beans
8 cups cold water + 6 cups for cooking
2 tsp kosher salt divided
Pinch of baking soda
2 cups long-grain white rice
2 Tbsp extra-virgin olive oil
1 medium red onion (finely diced)
1 large green bell pepper (seeded and finely chopped)
4 cloves garlic (peeled and minced)
2 tsp ground cumin
1 tsp dried oregano
1 bay leaf
3 tsp sea salt
1-1/2 tsp freshly ground black pepper
More water if needed
1 Tbsp unfiltered apple cider vinegar
2 Tbsp fresh cilantro leaves (finely chopped)

Steps:

  • Get all your ingredients together.
  • Pick through the beans to remove any stones. Rinse the beans well in a colander under cold water. Place the beans in a large bowl with 1 teaspoon of kosher salt. Cover the beans with 8 cups of water. Allow the beans to soak at room temperature for at least 8 hours.
  • Drain the beans. Place them in a large heavy-bottomed pot or Dutch oven over high heat. Pour in 6 cups of filtered water and add 1 teaspoon of salt and a pinch of baking soda. Bring to a boil, then reduce the heat so the beans are at a simmer. Cook uncovered for 1 to 1-1/2 hours until the beans are tender.
  • Drain the beans over the bowl you soaked them in to catch the cooking liquid or bean broth. You want 4 cups of broth.
  • Place the rice in a fine sieve and rinse it under cold water until the water runs clear.
  • Using the pot that you cooked the beans in over medium-high heat, add the olive oil. Once it is warmed through, stir in the onion, bell pepper, and garlic. Cook the aromatics and pepper until the onions are translucent and soft, approximately 5 minutes.
  • Add the cumin, oregano, bay leaf, rice, 2 teaspoons of salt, and freshly ground pepper. Stir for approximately 1 minute until all the rice is coated in oil and everything is well combined.
  • Add the cooked beans along with 4 cups of their broth to the pot. Add water if needed to make sure you have 4 cups of liquid. Stir in the vinegar, cilantro, and 1 more teaspoon of salt. Bring to a boil. Then, turn down the heat to a slow rolling simmer. Cook uncovered until most of the liquid is absorbed, approximately 15 minutes.
  • Using a fork, give the rice a light stir. Reduce the heat to the lowest setting. Cover the pot with a well-fitting lid and continue to cook for 20 minutes.
  • Uncover the pot and allow the rice and beans to sit off of the heat for about 5 minutes. Then, fluff with a fork and serve with garnishes and sides.

Nutrition Facts : Calories 390 kcal, Carbohydrate 72 g, Protein 12 g, Fat 6 g, SaturatedFat 1 g, Sodium 1170 mg, Fiber 6 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving

DOMINICAN RICE AND BEANS - MORO DE HABICHUELA NEGRAS



Dominican Rice and Beans - Moro de Habichuela Negras image

A simple and customizable dish of Dominican-style Rice and Beans!

Provided by In the Kitchen with Jonny

Categories     Budget-Friendly     Weeknight Dinners     Comfort Food     Easy     Dairy-Free     Shellfish-Free     Gluten-Free     Egg-Free     Soy-Free     Entertaining     Fish-Free     Peanut-Free     Tree Nut-Free     Sugar-Free

Time 40m

Yield 4

Number Of Ingredients 13

4 tablespoon Cooking Oil
1 Onion
1 teaspoon Garlic Paste
1 1/2 teaspoon Distilled White Vinegar
3 Chicken Bouillon Cube
1/4 cup Tomato Paste
2 tablespoon Manzanilla Olives
15 ounce Canned Black Beans
1/2 Cubanelle Pepper
3 cup Long Grain White Rice
3 1/2 cup Water
1 teaspoon Salt
4 sprig Fresh Cilantro

Steps:

  • Heat Cooking Oil (4 tablespoon) in a pan with high sides over medium heat. Cook Onion (1), Distilled White Vinegar (1 1/2 teaspoon), and Garlic Paste (1 teaspoon) for about 3 minutes stirring occasionally.
  • Add Chicken Bouillon Cube (3), Tomato Paste (1/4 cup) and Manzanilla Olives (2 tablespoon), mix to dissolve bouillons.
  • Add Canned Black Beans (15 ounce), and Cubanelle Pepper (1/2) and stir to combine. Add Long Grain White Rice (3 cup), Water (3 1/2 cup) and mix together. At this point add Salt (1 teaspoon), stir and add few springs of Fresh Cilantro (4 sprig). Cook until the water evaporates.
  • When the water has evaporated cover with a tight-fitting lid and simmer over low heat for 20 minutes.
  • Uncover and stir (At this point some people drizzle a bit more oil on top) Put the lid and continue cooking for 5-10 minutes.
  • Serve with a green salad and meat of choice.

Nutrition Facts : Calories 177 calories, Protein 4.0 g, Fat 4.2 g, Carbohydrate 30.5 g, Sodium 391.1 mg, SaturatedFat 0.3 g, TransFat 0 g, Cholesterol 0 mg, Fiber 2.6 g, Sugar 1.4 g, UnsaturatedFat 3.6 g

DOMINICAN MORO DE HABICHUELAS NEGRAS



Dominican Moro De Habichuelas Negras image

Similar to Puerto Rican and Cuban, rice and beans. This is the version from the Dominican Republic where it is a staple dish for Christmas. We also make the same with red kidney beans. Try to boil your own beans instead of using the canned type. I find it makes a great difference. Just put about 2-3 cups of raw beans in 4-5 cups of water, hard boil for 10 minutes, then boil over very low heat for 4-6 hours until the bean can be easily be squeezed between your fingers. Then you can freeze or refrigerate them in its own water. When using them for the rice use the same water they were boiled in, much more flavorful.

Provided by KristinV

Categories     Caribbean

Time 50m

Yield 5 serving(s)

Number Of Ingredients 13

2 cups rice
4 cups water
1 cup cooked black beans
3 tablespoons vegetable oil
1 tablespoon tomato paste
1/4 cup green bell pepper, finely chopped
1/2 medium red onion, chopped
1/2 teaspoon dried oregano
2 fresh garlic cloves, mashed (or pressed)
1 sprig fresh coriander (with stem)
1 teaspoon fresh parsley, finely chopped
1 vegetable stock cube
1 teaspoon salt

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.

Nutrition Facts : Calories 409.4, Fat 8.9, SaturatedFat 1.2, Sodium 496.5, Carbohydrate 72.6, Fiber 4.6, Sugar 1.1, Protein 8.6

Tips:

  • Use high-quality ingredients to ensure the best flavor. Look for fresh vegetables, flavorful spices, and high-quality rice and beans.
  • Don't be afraid to adjust the recipe to your taste. Add more or less salt, pepper, or other spices as desired. You can also add other vegetables, such as corn, carrots, or bell peppers.
  • Cook the rice and beans separately. This will help ensure that both are cooked evenly.
  • Be patient when cooking moro de habichuelas negras. It takes time to develop the complex flavors.
  • Serve moro de habichuelas negras with your favorite sides, such as fried plantains, avocado slices, or a simple green salad.

Conclusion:

Moro de habichuelas negras is a delicious and flavorful Dominican dish that is perfect for any occasion. It is easy to make and can be tailored to your taste. Give this recipe a try and experience the wonderful flavors of Dominican cuisine.

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