Best 4 Dominican Moro De Habichuelas Negras Rice And Beans Recipes
Dominican moro de habichuelas negras, also known as Dominican black beans and rice, is an essential dish in Dominican cuisine, enjoyed by locals and tourists alike as a flavorful and filling meal. This dish combines the hearty flavors of black beans, aromatic rice, and a blend of spices, resulting in a satisfying and colorful dish that is not only delicious but also deeply rooted in Dominican culture.
Check out the recipes below so you can choose the best recipe for yourself!
RICE WITH BEANS (MORO DE HABICHUELAS)
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
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
DOMINICAN MORO DE HABICHUELAS NEGRAS ( RICE AND BEANS)
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
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.
DOMINICAN MORO DE HABICHUELAS NEGRAS
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
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
DOMINICAN RICE AND BEANS - MORO DE HABICHUELA NEGRAS
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
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
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your Moro de Habichuelas Negras. Look for plump, black beans, fragrant rice, and aromatic sofrito.
- Cook the beans properly: Soaking the beans overnight and cooking them until they are tender but still hold their shape is essential. This will ensure that they have a creamy texture and a delicious flavor.
- Don't skip the sofrito: This flavorful base is the heart of Moro de Habichuelas Negras. Take the time to sauté the vegetables until they are soft and fragrant, and don't be afraid to add a little extra garlic and oregano.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to evenly distribute the heat and prevent the rice from sticking or burning.
- Let the rice rest: After cooking the rice, let it rest for a few minutes before serving. This will allow the grains to absorb all the flavorful cooking liquid.
Conclusion:
Moro de Habichuelas Negras is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover rice and beans, and it is also a healthy and affordable meal. Serve it with your favorite sides, such as fried plantains, avocado slices, or a dollop of sour cream. Enjoy this traditional Dominican dish that is sure to become a family favorite!
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