Dominican Moro De Habichuelas Negras (Rice and Beans) with Tostones Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients for Tostons:
4 plantains
1 cup oil
salt
Ingredients for the rice:
2 cups rice
4 cups water
some salt
Ingredients for the beans:
1 can black beans, undrained
1 bell pepper, chopped
1 white onion, chopped
3 cloves garlic, crushed
coriander/cilantro, chopped
2 teas apple vinegar
salt, pepper and oregano
tomato paste
vegetable oil
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Directions: |
Directions:RICE: First cook the rice because it takes the longest. Cook the rice in your favorite method. I like using a rice cooker but a stove works too. The important thing is to put salt and olive oil in with the rice.
BEANS: Next start on the beans because they take the second longest.
Crush the garlic, chop coriander (cilantro), and peppers. Cook them in a medium size pot on medium heat with vegetable oil until they are tender.
Next open a can of black beans.
Add apple cider white vinegar, a pinch of salt, oregano, and pepper to the pot. Once the vegetables are ready, add the beans, then fill the can with water, and add it to the pan. Cook for 15-minutes over medium-low heat. 5-minutes, before it's done add some tomato paste to thicken it up.
TOSTONES (Tostones are twice-fried plantain slices): This is the best part of this dish!
First, put one cup of vegetable oil into a deep flat pan and heat the oil on medium. It is necessary to cut the plants along the line of the plantain. Peel off the strip to expose the inside of the plantain. You will need to cut the plantains into one-inch round cubes. Check on the oil by splashing a drop of water and seeing if it will boil. It id does the oil is ready. Add the plantains to the hot oil and cook on each side for 2 minutes or until golden brown. Take them off and put them on a cookie rack with a baking pan underneath to catch the oil. This is easier with help, but you can do it on your own. Use a Tostonera Plantain Press or something smooth to squash the plantains until they are flat. Refry the plantains for 2 more minutes on both sides. Take them off and salt them. |
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Personal
Notes: |
Personal
Notes: Elena writes:
One dish we grew up eating is Tostones with Habichuelas Guisadas (stewed beans). It is a very traditional dish from the Dominican Republic. I learned to make if from my mom and she learned to make it from my grandmother, Dinorah Moore. She was born and raised in the Dominican Republic. She immigrated to the East Coast of the United States. This is the main dish that has stayed in our family from the Dominican Republic and its easy and delicious. I made this dish for a cooking project for my Spanish class, and presented it to the class as a cooking show. To make this dish you have to have all 3 parts. The tostones, the rice and the beans.
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