Name: Dominican-Style Red Beans (Habichuelas Dominicanas)
Yield: Serves 6 to 8
Cuisine: French
Ingredients: 1 tablespoon dried Mexican oregano (see Note); 1 cubanella or green bell pepper, chopped (see Note); 4 garlic cloves, minced; 1 pound dried red beans, picked through and rinsed; ½ pound calabaza, peeled, cleaned, and cut into ½-inch chunks (see Note); 2 bay leaves; ½ pound cured ham, diced; 2 medium Idaho potatoes, peeled and cut into ½-inch chunks; Salt and freshly ground black pepper; 2 tablespoons lard; 2 medium white onions, diced; 2 tablespoons extra-virgin olive oil

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

Dominican food is robust and full of flavor, a meld of different ethnic backgrounds such as Spanish, African, and native Indian merges to form this unique cuisine. The history of the Dominican Republic even includes influences from France, as illustrated here by the link to Louisiana–French Creole red beans. The Dominican Republic is the second largest island in the Caribbean and their cuisine often mirrors the larger Cuba. Red beans are a favorite and are typically served with succulent me