Submitted by MBOLIEU2006
Let beans soak in pan overnight with a tablespoon of white vinagre (helps with the gas). :-)
Drain beans and set aside in strainer.
In your pot, cook the bacon for a bout 6 minutes, remove and set aside for later.
In same pot, add garlic, onion, cilantro, boullion, Adobo, and paste. Blend together for about a minute over low to medium heat.
Add the beans and enough water to generously cover the beans (about twice the volume of water as beans).
Cover and let simmer, stiring occasionally for about 45 minutes to an hour or more until the beans are soft.
Add the bacon, stir, and serve over white rice.
Tip: The broth of the beans should be on the thick side (not like pure water) and carry the color of the bean. If it seems too watery of a consistancy, take 1/2 cup of the beans and broth from the pan, blend it into a liquid and stir into the beans to thicken the consistancy and maintain the flavor.
This is the traditional dominican "habichuela" (bean) served over rice. It is a main staple in a Dominican's diet. It's very good!
This recipe has been added to the following public cookbooks:
Momma's cookin',
Food for Nanny,
testing,
Recipes 1,
fine dining
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | Embers737
01/18/08 07:15 PM | Habichuelas Dominicanas (Dominican Beans)For a more smoky flavor try adding a cut up ham hock during cooking time instead of bacon. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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