Much like Gallo Pinto in Costa Rica, Habichuelas Guisadas Dominicanas (Domenican Stewed Red Beans) is a table staple in the Domenican Republic, served in almost every household at least once a day. Since gallo pinto is a family favorite, I decided to try the red version.
Habichuelas Guisadas Dominicanas
The secret to habichuelas is the sofrito or seasoning - a long-simmered sauce chock-full of garlic, onions, and fresh herbs.
In a large flat-bottomed pan, saute 2 T minced garlic, 1 chopped onion, 2 sliced carrots, 1C diced celery, and one diced bell pepper (traditional recipes use a green bell pepper; I had a yellow one). Once these are completely softened, add 1 C tomato sauce, 1 T vinegar, and 1/2 C of red wine. Bring to a boil and reduce heat to a simmer. Season with salt, pepper, 1 t ground cumin. Simmer for 15-20 minutes. Stir in 1 C fresh minced parsley and 3 T fresh minced oregano. Serve over white rice with...
Pollo con Wasakaka