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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Aftab jani
[email protected]This dish is a great way to get your kids to eat their vegetables.
Mayla Sanchez-fuller
[email protected]This recipe is a great way to use up leftover rice and beans.
John Nyamai
[email protected]This dish is a great way to warm up on a cold night.
Shani Gujjar
[email protected]This recipe is a great way to get your daily dose of fiber and protein.
Peace Omosun
[email protected]I'm not a fan of spicy food, but I really enjoyed this dish. The heat level is just right.
pierre nobles
[email protected]This dish is a great way to use up leftover turkey or chicken. It's also a great meal to prepare ahead of time.
Dilli Rai
[email protected]I've made this recipe several times and it's always a hit. It's a great way to change up your usual rice and beans routine.
rupesh mandal
[email protected]This is my go-to recipe for moro de habichuelas negras. It's always a crowd-pleaser.
Akram Jamali
[email protected]I made this dish for a potluck and it was a huge success. Everyone raved about how delicious it was.
Nyashimwe Aimee
[email protected]This recipe is a bit time-consuming to make, but it's worth it. The end result is a delicious and flavorful dish that everyone will love.
MD ALLI HOSSAIN
[email protected]I'm not a big fan of beans, but I really enjoyed this dish. The flavors were well-balanced and the beans were very tender.
Rahul Sahani
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the sweet flavor of the beans and the rice.
Santosh Kunwar
[email protected]I love the smoky flavor that the sofrito gives to this dish. It really takes it to the next level.
Xmart Anas
[email protected]This recipe is a great way to use up leftover rice and beans. It's also a very affordable dish to make.
Daniel Owusu
[email protected]I've tried many different recipes for moro de habichuelas negras, but this one is definitely my favorite. It's easy to follow and the results are always delicious.
Beatrice
[email protected]This Dominican moro de habichuelas negras was a hit at my dinner party! The combination of flavors was perfect, and the beans and rice were cooked to perfection.