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full of flavor black beans and rice (dominican moro de habichuela negra)
Full of flavor, black beans & rice, aka Dominican Moro de habichuelas negra, is one of the best dishes. It's flavorful, wholesome, and just mouth-watering good. This black beans and rice recipe should be on everyone's cooking list.
Moro de habichuelas is a Dominican dish with black beans and rice. It is a very popular dish in Latin America. Even though every country has its way of making black beans and rice, like this Puerto Rican rice and black beans recipe, they taste very similar. I'm obsessed with Moro de habichuelas, guandules, corn, and so many more. I'm going to share all these recipes. In the Dominican Republic, every kitchen has its unique recipe for the traditional Dominican dishes. My mother's recipe inspires my recipe. She is the queen of the Dominican kitchen. Everything she makes tastes like heaven.
I make this recipe if...
I'm homesick, want to escape the cold weather, think of my childhood, or need a variation in my diet. Moro de habichuelas is the perfect side dish for your favorite meat, fish, or just salad and avocado. But I don't want to debase this meal; it is so good it could stand alone on your weekly meal plan.
The recipe is originally vegan. If you want to keep your meal vegan, eat a colorful salad with tomatoes, red paprika, cucumber, onion, and avocado, and what you really shouldn't forget is the beetroot with a sprinkle of lemon juice.
I make this recipe if...
I'm homesick, want to escape the cold weather, think of my childhood, or need a variation in my diet. Moro de habichuelas is the perfect side dish for your favorite meat, fish, or just salad and avocado. But I don't want to debase this meal; it is so good it could stand alone on your weekly meal plan.
The recipe is originally vegan. If you want to keep your meal vegan, eat a colorful salad with tomatoes, red paprika, cucumber, onion, and avocado, and what you really shouldn't forget is the beetroot with a sprinkle of lemon juice.
key ingredients for a moro de habichuela
- Rice. This is one of the two essential ingredients for this dish. For a typical Dominican rice recipe, you will need a long grain rice like basmati or jasmine rice. These two sorts of long grain rice will harmonize perfectly with the other ingredients. It will not be too dry nor too moist.
- Beans. The second essential ingredient for any Moro is the bean. There are so many different Moro recipes they mostly all contain beans. For this recipe you will need black beans. If you don’t have any black beans, you can use red beans instead. If you’re using dry black beans you have to prepare the beans overnight and cook before using it for this dish.
- Bell pepper. Red bell pepper is the perfect one for this dish. If you don’t have any bell pepper use pointed red paprika.
- Cilantro. Fresh cilantro is one of the key ingredients in the Dominican kitchen as it gives the dishes a unique taste. It sets its aroma perfectly free while cooking in the rice water.
- Garlic. It wouldn’t be a good Moro if it doesn’t contain fresh garlic. The perfect way to prepare the garlic cloves is by using a pilon, which is an essential Dominican kitchen tool also known as a wooden mortar and pestle. If you don’t have a mortar and pestle you can press the garlic clove with a knife, mince it or use a garlic press.
- Onion. Another important ingredient for any Dominican dish. The smell of the onion and garlic while they set their aromas free is priceless.
- Spices. Some salt & pepper that’s it.
tips
- When you add the rice, please follow every step correctly. You must set your stove on the right level as it can get burned quickly. This is the most common failure that even advanced Dominican rice cooks have.
- If you're not sure about the right heat, set your stove on medium-low heat after your water is cooking. This ensures that the Moro de habichuelas will not get burned. If you follow this tip, the black beans and rice will need a little bit longer but will taste amazing.
Cooking-Mode
full of flavor black beans and rice (dominican moro de habichuela negra)
Preptime: 10min
Cooktime: 30min
Waittime:0min
Totaltime:40min
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Ingredients for the recipe:
| 1 | onion |
| 2sticks | celery stick |
| 0.5 | red bell pepper |
| 2cloves | garlic cloves |
| 4 | capers |
| 400g | black beans |
| 500g | basmati rice |
| 1tsp | black pepper |
| 2tsp | tomato paste |
| 2tsp | vegetable oil |
| salt | |
| 900ml | water |
- Wash the rice by adding water and the rice to a bowl. Leave it in the water for about 2 minutes. Rinse the water, then rinse the water again. Now, put the washed rice aside as you will need it later.
- Peel the onion and garlic.
- Chop the onion, red bell pepper, and celery stick. Chop the cilantro and put it in a bowl aside.
- Add oil to a pot (capacity of 4 liters) and add the chopped onion, red bell pepper, celery stick, one tsp capers, and 2 tsp tomato paste.
- Mince the garlic and put it in a small bowl aside.
- Turn your stove to medium-high and let the ingredients release their flavors for about 1 minute.
- Add the minced garlic to the pot and saute for 30 seconds.
- Add the cooked black beans and cook for about 2 minutes. Keep stirring it, as we don't want it to burn.
- Add 900 ml water, salt, and the cilantro. Put a lid on and let it simmer.
- Pretest the water if it needs more salt; if so, add more salt.
- Add your washed rice.
- Stir your rice every minute and set your stove on medium-low levels.
- Let it simmer and stir it until the rice absorbs the water.
- Set your stove on a low level (If your stove has Levels 1-10, set it on a 2 or 3 level). Build a hill of rice with your cooking spoon and put a paper or kitchen towel on top of your hill.
- Put a lid on the pot and let it cook for 20 minutes.
- Remove the kitchen towel. Stir the rice to loosen it. Put the lid back on and let it cook for 5 to 10 minutes.
- Test your rice. It should be fluffy and mostly delicious.
- ENJOY!
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Hi, welcome to my Food blog! My name is Coco. I’m 27 years old. You can call me the lucky one for marrying my soulmate, best friend and biggest cheerleader. My greatest blessing is being the mother of a beautiful girl and a baby boy. I spent the first 6 years of my life in the Dominican Republic. My family then moved to Germany, where I still live.
