Moro de Habichuelas

Moro de Habichuelas Recipe - Vegetarian Dominican Republic Dish

Region / culture: Dominican Republic | Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 6 |

Vegetarian diet

Introduction

Moro de Habichuelas is a traditional Dominican dish that combines rice and beans with a flavorful blend of herbs and spices. This hearty and satisfying dish is a staple in Dominican cuisine and is often served as a main course.

History

Moro de Habichuelas has its roots in the culinary traditions of the Dominican Republic. The dish is believed to have originated in the rural areas of the country, where rice and beans are plentiful and affordable ingredients. Over time, the recipe has evolved to include a variety of herbs and spices, giving it a unique and delicious flavor.

Ingredients

4 cups of rice
2 cups of boiled black beans
6 cups of water
5 tbsp of oil
4 tsp of tomato paste
0.25 cup of chopped green peppers
1 pinch of oregano
0.5 tsp of mashed garlic
0.13 cup of capers
0.25 cup of chopped celery
1 tsp of finely chopped parsley
1 tsp of finely chopped coriander/cilantro
0.5 tsp of thyme leaves
1 cube of chicken stock
1 tsp of salt

How to prepare

Heat 3 tbsp of oil in a cast iron pot and add the herbs, spices, and salt.
Stir while adding the tomato paste. Then, add the beans while continuing to stir. Next, pour in the chicken stock.
Once the mixture is well heated, add the remaining water and bring it to a boil.
Add the rice and stir regularly to prevent it from sticking excessively.
When 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, and add the remaining oil. Cover it again and let it cook for another 5 minutes. The rice should be firm but tender inside.
If needed, cover the pot again and let it cook for an additional 5 minutes on very low heat.

Variations

Add cooked chicken, pork, or shrimp to the dish for added protein.
Use different types of beans, such as red beans or kidney beans, for a unique flavor.
Include diced vegetables, such as carrots or bell peppers, for added texture and color.

Cooking Tips & Tricks

Be sure to stir the rice regularly while cooking to prevent it from sticking to the bottom of the pot.

- Adjust the amount of salt and spices to suit your personal taste preferences.

- For a richer flavor, you can use chicken or vegetable broth instead of water.

- To add a bit of heat to the dish, you can include a chopped chili pepper or a dash of hot sauce.

Serving Suggestions

Moro de Habichuelas can be served as a main course with a side of fried plantains or a fresh salad.

Cooking Techniques

The key to making delicious Moro de Habichuelas is to cook the rice and beans together slowly, allowing the flavors to meld and the rice to absorb the liquid.

Ingredient Substitutions

If you don't have black beans, you can use red beans or kidney beans as a substitute. You can also use vegetable broth instead of chicken stock for a vegetarian version of the dish.

Make Ahead Tips

Moro de Habichuelas can be made ahead of time and reheated before serving. Simply store the dish in an airtight container in the refrigerator and reheat it in the microwave or on the stovetop.

Presentation Ideas

Serve Moro de Habichuelas in a large serving bowl and garnish with fresh cilantro or parsley for a pop of color.

Pairing Recommendations

Moro de Habichuelas pairs well with grilled meats, seafood, or roasted vegetables. It also goes well with a cold beer or a glass of fruity red wine.

Storage and Reheating Instructions

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

Nutrition Information

Calories per serving

Each serving of Moro de Habichuelas contains approximately 300 calories.

Carbohydrates

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

Fats

Each serving of Moro de Habichuelas contains approximately 10 grams of fat.

Proteins

Each serving of Moro de Habichuelas contains approximately 8 grams of protein.

Vitamins and minerals

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

Alergens

Moro de Habichuelas contains no common allergens such as nuts, dairy, or gluten.

Summary

Moro de Habichuelas is a nutritious and balanced dish that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Moro de Habichuelas is a delicious and nutritious dish that is easy to make and full of flavor. With a few simple ingredients and some basic cooking techniques, you can enjoy this traditional Dominican dish in the comfort of your own home.

How did I get this recipe?

I can still picture the first time I came across this recipe for Moro de Habichuelas. It was many years ago, when I was just a young girl living in the countryside of the Dominican Republic. My abuela, Maria, was known far and wide for her delicious cooking, and she was always willing to share her recipes with anyone who showed an interest.

One day, as I was helping her in the kitchen, she pulled out a faded and tattered recipe card from a box tucked away in a corner. It was for Moro de Habichuelas, a traditional Dominican dish made with rice and beans. As she read through the ingredients and instructions, I could see the passion and love for cooking shining in her eyes.

She told me that the recipe had been passed down through generations in our family, and that each cook had put their own twist on it over the years. She had learned it from her mother, who had learned it from her mother before that. It was a recipe that had been perfected and cherished over time, and now it was my turn to learn it.

Abuela Maria took me under her wing and showed me how to make the dish from scratch. We started by soaking the beans overnight, then cooking them with garlic, onions, and spices until they were tender and flavorful. In another pot, we sautéed the rice with more garlic and onions before adding in the cooked beans and a generous amount of coconut milk.

As the dish simmered on the stove, filling the kitchen with a warm and inviting aroma, Abuela Maria shared stories of her own childhood and the memories she had of learning to cook from her own abuela. She spoke of the importance of passing down family recipes and traditions, and how food was a way to connect with our heritage and our loved ones.

After a few hours of cooking and stirring, the Moro de Habichuelas was finally ready. Abuela Maria spooned out generous servings onto each plate, garnishing them with fresh cilantro and a squeeze of lime. As we sat down to eat, I took my first bite and was instantly transported back to my childhood, surrounded by family and love.

From that day on, Moro de Habichuelas became a staple in my own cooking repertoire. I made it for special occasions, family gatherings, and whenever I wanted to feel connected to my roots. Each time I cooked it, I could feel the presence of my abuela Maria beside me, guiding me through the steps and infusing the dish with her love and wisdom.

Now, as I pass the recipe down to my own grandchildren, I know that the tradition will continue to live on for generations to come. Moro de Habichuelas is more than just a dish – it is a symbol of our family's history, resilience, and love for good food. And every time we gather around the table to enjoy it together, we are reminded of the strong bonds that connect us to our past and our future.