Republica Dominicana Red Beans & Rice
Submitted by slww
Dominican red beans and rice (habichuelas con arroz), small red beans simmered with cumin, garlic, a touch of sugar, and vinegar, spooned over fluffy rice. A naturally vegan plate, great with avocado and plantains.
YIELD
5 servingsPREP
15 minCOOK
1 hrsREADY
2 hrsIn the Dominican Republic, a plate of beans and rice is everyday comfort, and this version captures that homey, sweet-savory balance.
A quick note worth heeding from the recipe: use small red beans, not kidney beans. They cook softer and creamier, the way habichuelas should.
After an overnight soak, the beans simmer with garlic, onion, and cumin, plus two surprising touches: a spoonful of raw sugar and a splash of vinegar. That sweet-and-tangy interplay, rounded out with a dash of hot sauce, is what gives Dominican beans their signature character.
The rice cooks separately and gets a 10-minute rest off the heat so it finishes steaming into fluffy, separate grains.
Spoon the saucy beans over the rice and serve it the traditional way: with sliced avocado, crispy fried plantains, and fried cornbread on the side.
Chef Tips
- Soak the beans overnight and discard the soaking water, as the recipe says; it cuts cooking time and helps with digestion.
- Stir the beans every 10 minutes and add water as needed so they cook evenly without sticking or drying out.
- Let the rice rest covered off the heat for 10 minutes before fluffing for the best texture.
Variations
- Add a spoonful of tomato paste or sofrito for a richer, deeper bean sauce.
- Finish with fresh cilantro or a squeeze of lime.
- Add a fried egg on top, or keep the full Dominican plate with avocado and plantains.
Ingredients
Directions
*NOTE: Red beans are not the same as kidney beans- they are smaller.
Soak the beans in the water overnight or at least 8 hours. Drain the soaking water.
Put the beans and all the rest of the ingredients into a large cooking pot.
Bring the water to a boil, then reduce to moderate-low heat and cook for about 1 hour, until most of the water is absorbed. Add more water if you need to, and stir the beans every 10 minutes or so.
When the beans have ½ hour to go, make the rice. Put the rice and water in a saucepan, bring to a boil, then reduce the heat and cover. Simmer until all the water is absorbed, about 30 minutes. Then turn the heat off and let sit, with cover on, about 10 minutes.
To serve:
Serve the beans over the rice.
Serve with sliced avocado (aguacate), fried plaintain chips (platanos fritos), and cornbread (served fried like hush-puppies).
For dessert:
Serve fruit such as papaya with coconut, and expresso coffee (for Dominican style expresso: fill up your demitasse cup ½ full of raw sugar, then add outrageously strong expresso coffee!)
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