Dominican Moro De Habichuelas Negras
- Reviews 1
Ready In: 50 mins
Serves: 5
Ingredients
- 2 cups rice
- 4 cups water
- 1 cup cooked black beans
- 3 tablespoons vegetable oil
- 1 tablespoon tomato paste
- 1⁄4 cup green bell pepper, finely chopped
- 1⁄2 medium red onion, chopped
- 1⁄2 teaspoon dried oregano
- 2 fresh garlic cloves, mashed (or pressed)
- 1 sprig fresh coriander (with stem)
- 1 teaspoon fresh parsley, finely chopped
- 1 vegetable stock cube
- 1 teaspoon salt
Directions
- Heat oil in a large pot over medium heat and add the garlic, onions, oregano, pepper, parsley, and salt. Sautee for a minute then add the bouillon, stir until dissolved. Add the tomato paste and stir until heated.
- Add the beans and stir with your base. Heat for about a minute stirring constantly. Don't let it stick or burn. Increase heat to maximum and carefully add 1 cup of the water and allow it to simmer.
- When it starts to simmer, add the rice, stir and add the rest of the water. (at this point you should test for salt, it should be a bit saltier than you'd prefer because the beans and rice will absorb most of it). Bring to a boil.
- When it starts to boil reduce heat to the lowest possible and cover with a lid.
- After 15 minutes remove the lid, most of the water should have been reduced. Throw in the whole spring of coriander and give everything a good stir from bottom to top. Cover again and let it cook for 10-15 more minutes.
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