Rice and Beans are the daily staple of the Dominican Republic. So much they call it the Dominican Flag. Dominicans eat rice and beans every day. The color of the beans changes, but the dish is always the same. The main flavoring is the recaito that is used in most Dominican cooking. Whether you use dry or canned beans, they are still always welcome at the table in our house. Taco night happens once a week. I make a very large pot of beans so we have left overs. We then have tacos for lunch or dinner the next couple of nights.If you are making these for tacos change the stock amount to 1/4 cup.
BETSY'S BLACK BEANS
There are many varieties of beans. The following recipe may be used for most. You can make the same dish with dry beans but it is just as tasty using canned beans. If you use canned beans add the tomato paste towards the end of cooking so it doesn't stick to the pot.
½ lb. dry beans or 2 cans black beans (make sure they were cooked only with salt and water)
1 medium onion, chopped
½ Bell pepper or 1 Cubanelle pepper, chopped
Fresh Cilantro (about 1 teaspoon chopped)
About 1 tablespoon recaíto
1 strip of bacon or about 1/3 Spanish chorizo (Spanish, not Mexican), chopped
1 tablespoon olive oil
1 cup chicken or vegetable stock
1 tablespoon tomato paste
1 clove garlic, crushed
Hot sauce to taste (optional)
Three to four hours before cooking, cover dry beans with hot water and set aside for about an hour. (You can do this the night before and let sit overnight).
Return to stove, ad salt and pepper, and boil for about two more hours or until beans are tender.
In a heavy skillet saute onion, bell pepper, garlic, cilantro and bacon or chorizo in coconut or olive oil. When onions are transparent, add, recaíto and stock. Add mixture to beans and cook until thick. Add tomato paste. Simmer for about 20 more minutes.
When ready you can serve as a soup with very finely chopped onions on top, or over rice, or mashed as refried beans in tacos, or blended as a dip for tortilla chips.