“Sometimes the simplest dish can make the greatest impact.” I read this somewhere and I cannot agree more.
I am right at home with this dish; served with warmed rice, meat, avocado and a salad on the side if desired. As casual as it is common, this bean recipe is very unpretentious and one that works all the time.
Growing up in the Dominican Republic, a typical bean seasoning “sazon” was a staple of onions, garlic, oregano, peppers, cilantros, bouillon cube, tomato paste and oil. I made mine similar to the ones my mother used to make when I was growing up; free of additive added products and with fresh herbs I buy from a local green market. My mother’s sazon ingredients were taken straight from her garden. I use lots of onions, garlic, plenty of peeled fresh tomatoes, cilantro, salt and pepper.
To bring all the flavors together I finish it with a few drops of olive oil. I call these beans “habichuelas campensinas” or country beans; served with rice, meat and avocado all together in a pile or each item arranged next to one another as my mother use to serve it.
The accompanying rice is made Ecuadorian style (I learn to make rice like this from my Ecuadorian friends). It is simple rice, water, oil and salt boiled together to create a great loose bowl of rice.
This is a simple dish meant to be eaten with rice even if you do not serve it with meat; a fried egg will without a doubt do a great accompanying job and for garnishing, a must do is a little bit of extra olive oil, fresh scallions and cilantro are also good if you wish.
It is a dish full of grace, comforting and meant to be indulged to such a point that cleaning of the plate is nothing to be looked askance at.
Rice and beans
For the beans:
- 1 Pound red dry beans (any red soaked overnight)
- Extra virgin olive oil
- 2 large onions (diced or ciseler)
- 6 garlic cloves (minced)
- 2 beefsteak tomatoes (peeled and diced)
- Cilantro (minced)
- 2 tablespoons (apple cider vinegar or bitter orange)
- Kosher salt and fresh grounded black pepper (to taste)
For the rice:
- 2-3 cups of rice (large or medium grain)
- Kosher salt and olive oil (to taste)
|For the beans:|
|Clean and wash the beans. Place the beans in a big pot or bowl with plenty of water and soak overnight. If using a cooking pressure pot cook the beans for 30 minutes. Be cautious when using a cooking pressure, do not open the pot until it has entirely cool down; if cook in a regular pot cook for 1 ½ hours or until beans are tender. Do not add any salt or your beans will never cook or get tender. |
One the beans are tender turn off the pot and reserve. In a separate pot add the olive oil and sweat the onions for 5 minutes. Add the garlic and cook for 1 minute or 2. Add the diced tomatoes and season the mixture with salt and fresh grounded pepper. Now add the boiled beans with all its boiling water (add more water if necessary), cilantro and vinegar and let it cook until desire consistence. Adjust seasoning if necessary. Turn off the pot and add a little bit of extra olive oil and more cilantro if desired. Serve with rice, meat, fish or accompanying of preference.
|For the rice:|
|In a heavy bottom pot place 2 cups of medium or long grain white or brown rice. Wash the rice thoroughly with cool water until water come through clean. Add 2 ½ cups of water, oil and salt to taste. Let the rice cook without covering the pot until all the water evaporate. Once all the liquid is gone cover the pot tightly and cook the rice on very low heat for about 20 minutes. Enjoy!|
This post is also available in: Spanish