And here we are on the final 'D' country of our Cooking Around the World Adventure: the Domenican Republic, not to be confused with Domenica, the country we cooked and ate last night. Remember the map? Just in case you need to see it again... 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 win...