HABICHUELAS ROJAS (RED BEANS, DOMINICAN STYLE)

Habichuelas Rojas (Red Beans, Dominican Style) image

Provided by Daisann Mclane

Time 2h30m

Yield Eight servings

Number Of Ingredients 15

Ingredients

1 pound dried small red beans (do not use kidney beans)
1/2 teaspoon salt
14 cups water
1 tablespoon olive oil
4 strips bacon, cut into pieces
1 large onion, chopped
3 cloves garlic, chopped
1 green bell pepper, chopped
2 tomatoes, peeled and chopped
1 teaspoon tomato paste mixed with 1 teaspoon water
1 sprig each of cilantro and fresh parsley, tied together to make a bouquet garni
Salt to taste
1/2 teaspoon white vinegar
1 teaspoon oregano
1 hot green pepper, chopped

Steps:

Rinse the beans thoroughly and pick out any foreign matter. Place in a bowl and cover with 6 cups of cold water; let sit overnight. (Alternatively, place the beans in a saucepan with 6 cups of cold water and boil for 2 minutes; set aside for 1 hour.)
Drain the beans and place in a large saucepan with 1/2 teaspoon of salt and 8 cups of water. Bring to a boil and simmer at medium heat until the beans are tender, about 1 to 1 1/2 hours.
Meanwhile, make a sofritoor paste. In a skillet, heat the olive oil and the bacon until the fat is rendered. Add the onion, garlic, bell pepper and tomatoes and cook for 10 to 15 minutes or until the vegetables are soft. Add the diluted tomato paste and the bouquet garni. Cook for 5 minutes.
Add the paste to the beans and cook, stirring, for 15 minutes. Add salt to taste, vinegar, oregano and hot pepper and cook an additional 15 to 20 minutes, or until the beans are very creamy.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 8 grams, Fiber 15 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 1322 milligrams, Sugar 4 grams, TransFat 0 grams