Moro de Habas

Moro de Habas Recipe from Dominican Republic | Ingredients & Steps

Region / culture: Dominican Republic | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Moro de Habas is a traditional Dominican dish made with rice, fava beans, and auyama (gem squash). This hearty and flavorful dish is perfect for a comforting meal that will satisfy your taste buds.

History

Moro de Habas has been a staple in Dominican cuisine for generations. It is a dish that is often served at family gatherings and special occasions. The combination of rice, fava beans, and auyama creates a delicious and filling meal that is loved by many.

Ingredients

4 cups of rice
5 cups of water
2 cups of boiled or canned fava beans
2 cups of auyama (gem squash) cut into small cubes
0.5 lb (227 g) of smoked ham bones (optional)
3 bay leaves (optional)
1 tsp of thyme leaves
2 tsp of finely diced coriander
1 chicken stock cube (optional)
4 tbsp of oil
1 large green pepper diced into small cubes
2 tbsp of tomato paste
3 tsp of crushed garlic
salt

How to prepare

In a large iron pot, heat half of the oil. Add the peppers, gem squash, faba beans, bay leaves, thyme, coriander, chicken stock cube, green pepper, garlic, and bones. Sauté until well incorporated.
Add the tomato paste and water.
Bring to a boil and adjust salt to taste.
Add the rice and stir regularly to prevent excessive sticking.
Once all the water has evaporated, cover the pot with a tight-fitting lid and simmer on very low heat.
After 15 minutes, uncover the pot, stir the rice, add the remaining oil, and cover again.
Wait for another 5 minutes.
Check the rice for firmness and tenderness. It should be cooked but still slightly firm inside.
If necessary, cover the pot and let it cook for another 5 minutes on very low heat.
Remove the bones and bay leaves before serving the dish hot.

Variations

Add cooked chicken or shrimp for a protein boost.
Use different vegetables such as bell peppers or carrots for added flavor and nutrition.

Cooking Tips & Tricks

Be sure to sauté the vegetables and spices before adding the rice to enhance the flavors of the dish.

- Stir the rice regularly to prevent it from sticking to the bottom of the pot.

- Adjust the salt to taste as you cook the dish to ensure it is seasoned perfectly.

Serving Suggestions

Moro de Habas can be served as a main dish on its own or paired with a side salad or fried plantains for a complete meal.

Cooking Techniques

The key cooking technique for Moro de Habas is to simmer the rice on very low heat to ensure it cooks evenly and absorbs all the flavors of the ingredients.

Ingredient Substitutions

If you can't find auyama, you can substitute with butternut squash or pumpkin. You can also use canned fava beans if fresh ones are not available.

Make Ahead Tips

You can prepare the vegetables and spices ahead of time and store them in the refrigerator until you are ready to cook the dish.

Presentation Ideas

Serve Moro de Habas in a large serving dish garnished with fresh cilantro or parsley for a beautiful presentation.

Pairing Recommendations

Moro de Habas pairs well with grilled meats, seafood, or a simple green salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Moro de Habas contains approximately 350 calories.

Carbohydrates

Each serving of Moro de Habas contains approximately 45 grams of carbohydrates.

Fats

Each serving of Moro de Habas contains approximately 10 grams of fats.

Proteins

Each serving of Moro de Habas contains approximately 15 grams of proteins.

Vitamins and minerals

Moro de Habas is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains no common allergens, but be sure to check for any specific allergies to the ingredients used.

Summary

Moro de Habas is a nutritious and balanced meal that provides a good amount of carbohydrates, proteins, and fats, along with essential vitamins and minerals.

Summary

Moro de Habas is a delicious and nutritious dish that is perfect for a comforting meal. With its combination of rice, fava beans, and auyama, this traditional Dominican recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little kitchen. Maria and I had been friends for years, and she was always full of surprises when it came to cooking. On that particular day, she had a big pot simmering on the stove, and the delicious aroma of spices filled the air.

"What are you making, Maria?" I asked, curiosity piqued.

Maria smiled and motioned for me to come closer. "This, my dear friend, is Moro de Habas. It's a traditional Cuban dish that my mother used to make for me when I was a little girl. Would you like to learn how to make it?"

I nodded eagerly, always eager to learn new recipes and techniques. Maria handed me a spoon and guided me through the process of cooking the dish. She explained how to sauté the onions and garlic until they were golden brown, how to add the ham and smoked paprika for flavor, and how to simmer the fava beans until they were tender.

As the dish cooked, Maria shared stories of her childhood in Cuba, of lazy afternoons spent in the kitchen with her mother, learning the art of traditional Cuban cooking. I listened intently, soaking up every word and every detail of the recipe.

Finally, after hours of simmering and stirring, the Moro de Habas was ready. Maria and I sat down at her kitchen table, and she ladled generous portions of the dish onto our plates. The flavors were rich and comforting, the perfect blend of spices and textures.

As I savored each bite, I knew that this recipe would become a staple in my own kitchen. I thanked Maria profusely for sharing her family recipe with me, and she smiled warmly, happy to pass on a piece of her heritage to me.

Over the years, I perfected the recipe for Moro de Habas, making small adjustments here and there to suit my own tastes. I shared the dish with friends and family, each time recounting the story of how I learned to make it from Maria.

One day, I was hosting a dinner party for a group of friends, and I decided to serve Moro de Habas as the main course. As my guests oohed and aahed over the delicious dish, I felt a sense of pride and joy knowing that I had mastered a recipe that held so much history and tradition.

And so, the memory of finding the recipe for Moro de Habas for the first time will always hold a special place in my heart. It is a reminder of the power of friendship, the beauty of sharing traditions, and the joy of discovering new flavors and techniques in the kitchen. I am grateful to Maria for passing on her family recipe to me, and I will continue to cherish and share it for years to come.