RECIPE: Dominican Red Beans

This recipe was adapted from one of our nanny’s recipe who was from the Dominican. Rich added things and tweaked it and it is delicious. It is a great side dish for a Latin night, and you let the stove do all the work. You can precook the beans for the two hours a couple days before and rinse and refrigerate them until you want to finish them. We serve them over brown rice and some spicy chicken breasts.

Dominican Beans


1 bag of dried red beans or pinto beans plus 1 Tbsp. salt in pot of water

1 Tbsp. olive oil

4 cloves garlic, crushed

1 1/2 Tbsp. vinegar

1/2 onion, chopped

1/2 green pepper, diced

1/2 tsp. dried oregano

1 tsp. salt & pepper

2 Tbsp. tomato paste

7 oz. chicken broth

5-6 sprigs cilantro, roughly chopped

Cook dried beans in a pot of water (cover beans with the water) and cook over medium heat with the cover askew for two hours. (Do not completely cover the beans, beans will be bitter). Drain beans and rinse.

In a pot, heat oil, and add onions and garlic and green peppers until translucent and soft. Add beans, tomato paste, vinegar, broth and seasoning, and cook 15 minutes. Then add chopped cilantro and let cook 5 minutes. Serve over rice.



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