Dominican Beans
User Reviews
4.9
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Cook Time
1 hr 15 mins
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Additional Time
8 hrs
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Total Time
9 hrs 15 mins
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Servings
12 servings
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Calories
158 kcal
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Cuisine
South American, Dominican
Dominican Beans
Description
The Dominican Beans recipe starts by soaking dried red kidney beans overnight and pressure cooking them until tender. The beans are kept in their cooking liquid, preserving flavor and moisture. Separately, a sautéed mix of crushed garlic, tomato paste, cilantro sprigs, red onion, and cubanelle pepper is prepared in olive oil, infusing the dish with aromatic depth.
A portion of the beans is pureed and returned to the pot to help thicken the consistency. The sautéed vegetable mix is then stirred in, and the beans are simmered uncovered over medium-low heat, allowing the liquid to reduce and the texture to become creamy. Seasonings like adobo and salt are adjusted to taste. This combination yields a flavorful and comforting bean dish typical of Dominican cuisine, often served with white rice.
As an alternative to pressure cooking, the beans can be soaked overnight and cooked slowly on the stovetop until tender, adding water as needed to compensate for evaporation. The cooking process and sautéed seasoning remain the same regardless of the method.
Ingredients
- 1 lb red kidney beans dried
- 2 tablespoons olive oil
- 6 cloves garlic crushed
- 1 tablespoon tomato paste
- 1/4 cilantro bunch of sprigs
- 1 red onion (cut into 8 pieces)
- 1 cubanelle pepper (cut in 4 pieces)
- 2 chicken bouillon cubes (I use Maggi (or veggie for vegetarian))
- 1 1/2 teaspoons adobo seasoning
- kosher salt (or to taste)
- white rice (for serving (not counted in macros))
Instructions
- Put beans in the pressure cooker or Instant Pot and cover them with water so there’s 2 inches over them (10 cups).
- Soak overnight, but don’t drain.
- Next day, cover and seal the pressure cooker (or Instant Pot) over medium heat, when the pot comes to pressure cook high pressure 20 minutes. Natural release.
- While the pressure releases, in a large skillet, heat oil over medium-low heat and add garlic, tomato paste, cilantro, red onion, pepper, bouillon cube and saute about 10 minutes, stirring.
- Open the pressure cooker when the steam releases, take 25% of the beans and liquid and transfer to the blender. Puree well then return to the pot.
- Add adobo seasoning and salt (about 1 teaspoon), or to taste.
- Add the sauteed vegetables to the beans and bring to a boil over medium heat. (In the Instant Pot use the saute button.)
- Boil uncovered over medium-low heat until the texture becomes creamy and the liquid reduces, about 30 minutes stirring often.
- Remove cilantro, pepper and onion and serve over rice. Makes 9 cups.
Notes
- Overnight soaking of the beans improves tenderness and reduces cooking time.
- For stovetop cooking, maintain enough water during the longer simmer and adjust as needed to keep beans covered.
- Pureeing part of the beans thickens the final dish and creates a creamy texture.
- Serve with white rice to complete the meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 3/4 cup | |
| Calories | 158kcal | 8% |
| Carbohydrates | 25.5g | 9% |
| Protein | 8.5g | 17% |
| Fat | 2.5g | 4% |
| Saturated Fat | 0.5g | 3% |
| Sodium | 617.5mg | 26% |
| Fiber | 5.5g | 22% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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