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dominican habichuelas [Moved from Manhattan board]

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does anyone know a good recipe to dominican stewed beans??? I had it at a restaurant in crown heights bed-stuy and ever since then I've been in love with them. They are the best beans I've ever TASTED in my entire life. And I know good food!!! would appreciate it thanks!!!

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  1. Try this website:
    http://www.dominicancooking.com/
    I'm Dominican and have made some tasty things, although I tweak them with the things I see my Mom and my Grandma doing.
    Good luck and report back on how your beans turn out.

    8 Replies
    1. re: HungryRubia

      Thanks for letting me know, but I've already tried the recipe for stewed beans at www.dominicancooking.com and it didn't come out like the dominican restaurant I went to. Maybe something else needs to be added perhaps... any suggestions??? I know everybody cooks differently.

      1. re: PANALE

        My husband is Dominican and makes them. Did you make this recipe?

        http://www.dominicancooking.com/beans...

        He doesn't use kidney beans, but small red beans, definitely uses bacon, and also a cubanelle pepper. I don't recall him using thyme or oregano. I'll ask him to tell me how me makes it.

        Oh - and I'm sure he doesn't put in celery.

        Edit - he might use these pink beans - when he doesn't use dried:

        http://www.goya.com/english/products/...

        I notice they also mention a small red bean, but I couldn't see a photo of the tin.

        1. re: MMRuth

          OK - I was wrong about the beans - he uses Pinto beans.

          Soak beans over night. Dump out the water, then cover them with water about 1-2 inches over the beans, unseasoned, bring them to a boil, simmer for 30 minutes. Take some of the beans and puree them in the blender - maybe 1/4 of the beans with a little of the cooking water - consistency should be like a thick soup.

          Make a sofrito (you can do this while the beans are cooking) - smashed garlic cloves (he does it with a pestle and some salt), chopped onions, sliced bacon, fry all that together in a little bit of olive oil until onion is soft, and bacon looks cooked, and add a little bit of tomato paste to that and make sure to cook it well. Then add the sofrito to the beans and let it simmer for about another 20 minutes with cilantro (a couple stems with leaves) and cubanelle pepper - sliced lengthwise, removing seeds - you can add a little water if needed, and a chicken bouillion cube if you like. Remove the cilantro and cubanelle pepper and serve.

          Sorry about lack of quantities - but maybe you can try googling a recipe with some of these ingredients.

          Edit - I got more out of him - He says for two people, he'd use a cup of dried beans, four cloves garlic, one medium onion, bacon - normal people three strips, him - eight, 1 cubanelle, 5-10 stems cilantro, and 2 tsp tomato paste.

          He said some people like to add a dash of white vinegar.

          1. re: MMRuth

            Thanks for the recipe I will try it!!

            1. re: PANALE

              The recipe above sounds pretty good except that I use Dominican oregano (which is closer to thyme than the Italian oregano found here), salt and garlic in the mortar and pestle. I don't use bacon, but my mother does use a piece of smoked pork (like a ham hock or something like that). She leaves it whole so it can be removed later.
              Another thing my mom adds is a few stalks of cilantro which she also leaves whole and removes before serving.
              Good luck.

              1. re: HungryRubia

                My husband mentioned to me today that he used to use oregano, but stopped, for whatever reason, and that the bacon is more his addition (he loves bacon), than a traditional one. Agreed on the cilantro!

                1. re: MMRuth

                  He may have stopped using oregano because the one you find here doesn't have the same flavor as the one in DR. I once read an article in a Dominican newspaper that said that what they call oregano in DR is not the same oregano used in Italy or the in the US for that matter and is closer to Mexican oregano (not familiar with that one).
                  I just got back from DR and brought back a HUGE bag of oregano because Mr.HR doesn't like the stuff we have here when I make Dominican food....and he's not even Dominican! LOL!

                  1. re: HungryRubia

                    My husband finally made some rice and beans for us this weekend and they were amazing. He did use some "regular" oregano, and also a couple of smoked ham hocks that we happened to see at the butcher.

                    He did use canned beans this time.