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Title: Republica Dominicana Red Beans & Rice (Arroz Con Habijualas)
Categories: Ethnic Vegetarian Bean Rice
Yield: 1 Servings
| BEANS | ||
| 1 | c | Dry red beans * |
| 3 | c | -Water (approx.) |
| 3 | c | -Fresh water |
| 1 | tb | Cumin |
| 1 | tb | Raw sugar |
| 1 | tb | White vinegar |
| 2 | Garlic cloves peeled and chopped | |
| 1 | Onion; peeled and chopped | |
| 1/2 | ts | Salt |
| Freshly ground black pepper | ||
| 1 | ds | Tabasco |
| FOR RICE | ||
| 1 | c | Rice |
| 2 1/2 | c | Water |
*NOTE: (red beans are not the same as kidney beans- they are smaller)
Soak the beans in the water overnight or at least 8 hours. Drain the soaking water.
Put the beans and all the rest of the ingredients into a large cooking pot. Bring the water to a boil, then reduce to moderate-low heat and cook for about 1 hour, until most of the water is absorbed. Add more water if you need to, and stir the beans every 10 minutes or so.
When the beans have 1/2 hour to go, make the rice. Put the rice and water in a saucepan, bring to a boil, then reduce the heat and cover. Simmer until all the water is absorbed, about 30 minutes. Then turn the heat off and let sit, with cover on, about 10 minutes.
To serve, serve the beans over the rice.
Serve with sliced avocado (aguacate), fried plaintain chips (platanos fritos), and cornbread (served fried like hush-puppies). For dessert serve fruit such as papaya with coconut, and expresso coffee (for Dominican style expresso: fill up your demitasse cup 1/2 full of raw sugar, then add outrageously strong expresso coffee!).
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