Monday, September 26, 2011
This is another Dominican recipe from Amy. You will notice that there are shared ingredients between the recipe for Dominican chicken and this one. That's because these dishes are cooked at the same time to be eaten together.
From Amy Edelstein
2 cans of pinto beans and liquid, or 1 1/2 lbs dry pinto beans
2 Tblsp vegetable oil
1/2 head of garlic, peeled and pressed in a garlic press
1/2 large yellow onion, chopped
1/2 green pepper, chopped
1/2 bunch cilantro, chopped
1/3 can tomato paste
1 cube chicken bouillon, crushed
If using dry beans, bring to a boil in a generous amount of water (3 times the amount of beans in the pot). Cover and simmer for 2 hours or until soft. Retain the bean liquid.
In a large saucepan heat the oil and brown the garlic. Add onion, green pepper and cilantro, and fry. Add tomato paste and chicken bouillon. Cook until well combined.
Add the beans to the mixture and add enough liquid to make it saucy. (If you are using canned beans, you may have to add water). Simmer for 30 minutes. Taste and adjust salt before serving.
Serve over white rice with a side of Dominican Chicken as shown above.