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Dominican Beans

What really makes this dish is the salad served on top. The crunchy freshness of the vegetables and the tanginess of the dressing make for a perfect combination.

For the beans
¼ cup vegetable broth, divided
1 onion, diced
4 cloves garlic, minced or pressed
1 medium green bell pepper, diced
½ cup diced butternut squash
½ cup chopped cilantro
1 cup water
3 tablespoons tomato paste
2 cans pinto beans
½ tablespoon Mexican oregano leaves, dried
½ teaspoon thyme, dried
Sea salt to taste
4 cups cooked brown rice, for serving

For the salad
2 cups sliced lettuce
2 cups cabbage, sliced into strips
¾ cup sliced cucumber
¾ cup sliced cooked beets
1 tomato, sliced
Balsamic rice vinegar
¼ teaspoon sea salt
¼ teaspoon pepper

– For the beans, heat 2 tablespoons vegetable broth in a large stock pot and sauté the onion and garlic over medium-high heat until soft. Add green pepper, squash, cilantro, and two more tablespoons vegetable broth. Cook for 2 minutes, stirring.
– Add water, tomato paste, beans, oregano, and thyme. Bring to a simmer and cook, uncovered, for 15 minutes. If needed, add an additional 1/2 cup water. Season with sea salt.
– While the beans are cooking, make the salad. In a large mixing bowl, combine all ingredients.
– Serve beans over rice and top with salad and dressing.


Your Friend, Nutrition Missionary & Fellow Health Seeker Tanner B Goodsell

Posts: 5
Reply with quote  #2 
Yum Yum!   [smile]
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