Dominican Beans
Embark on a culinary journey with our plant-based twist on a beloved Dominican staple. This recipe brings the authentic taste of the Caribbean to your kitchen with hearty, nutritious beans simmered to perfection in a rich and aromatic sauce. Through layers of traditional flavors and a touch of innovation, you can transport your taste buds to sun-soaked shores and savor the irresistible flavors in every delightful bite.
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Yield: 6-8 servings
This recipe is from The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes.
Ingredients
Ingredients
- ¼ cup low-sodium vegetable broth, divided
- 1 onion, diced
- 4 garlic cloves, minced
- 1 medium green bell pepper, diced
- ½ cup diced butternut squash
- 1 cup water
- 3 Tbsp tomato paste
- 3 cups cooked pinto beans
- ½ cup chopped cilantro
- ½ Tbsp dried Mexican oregano
- Sea salt to taste
For the Salad
- 2 cups sliced lettuce
- 2 cups sliced cabbage
- ¾ cup sliced cucumber
- ¾ cup sliced cooked beets
- 1 tomato, sliced
- 1 large avocado, sliced
- Balsamic rice vinegar and seasoned rice vinegar to taste
- ¼ tsp salt
Instructions
Instructions
- 1. Heat 2 tablespoons vegetable broth in a large stock pot and sauté the onion and garlic over medium-high heat until soft. Add green pepper, squash and 2 more tablespoons vegetable broth. Cook for 2 minutes, stirring.
- 2. Add water, tomato paste, beans, cilantro and oregano. Bring to a simmer and cook, uncovered, for 15 minutes. If needed, add an additional ½ cup water. Season with salt.
- 3. While the beans are cooking, make the salad. In a large mixing bowl, combine all ingredients.
- 4. Serve beans over rice and top with salad.
Cooking Tips
Cooking Tips
- 1. Black or red beans can be substituted for the pinto beans.
- 2. To save time, you can use frozen butternut squash.
- 3. What really makes this dish is the salad served on top. The crunchy freshness of the vegetables and the tanginess of the dressing make for a perfect combination.
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