Habichuelas Rojas (Red Beans, Dominican Style)

Ingredients

• 1 pound dried small red beans (do not use kidney beans)
• ½ teaspoon salt
• 14 cups water
• 1 tablespoon olive oil
• 4 strips bacon, cut into pieces
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 1 green bell pepper, chopped
• 2 tomatoes, peeled and chopped
• 1 teaspoon tomato paste mixed with 1 teaspoon water
• 1 sprig each of cilantro and fresh parsley, tied together to make a bouquet garni
• Salt to taste
• ½ teaspoon white vinegar
• 1 teaspoon oregano
• 1 hot green pepper, chopped

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    286 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 15 grams dietary fiber; 3 grams sugars; 16 grams protein; 9 milligrams cholesterol; 791 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight servings

Preparation

1. Rinse the beans thoroughly and pick out any foreign matter. Place in a bowl and cover with 6 cups of cold water; let sit overnight. (Alternatively, place the beans in a saucepan with 6 cups of cold water and boil for 2 minutes; set aside for 1 hour.)
2. Drain the beans and place in a large saucepan with 1/2 teaspoon of salt and 8 cups of water. Bring to a boil and simmer at medium heat until the beans are tender, about 1 to 1 1/2 hours.
3. Meanwhile, make a sofritoor paste. In a skillet, heat the olive oil and the bacon until the fat is rendered. Add the onion, garlic, bell pepper and tomatoes and cook for 10 to 15 minutes or until the vegetables are soft. Add the diluted tomato paste and the bouquet garni. Cook for 5 minutes.
4. Add the paste to the beans and cook, stirring, for 15 minutes. Add salt to taste, vinegar, oregano and hot pepper and cook an additional 15 to 20 minutes, or until the beans are very creamy.