Recipes » Main Dish » Dominican Beans
T. Colin Campbell Center for Nutrition Studies

Dominican Beans

By 6 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 5(6)
Embark on a culinary journey with our plant-based twist on a beloved Dominican staple. This recipe brings the authentic taste of the Caribbean to your kitchen with hearty, nutritious beans simmered to perfection in a rich and aromatic sauce. Through layers of traditional flavors and a touch of innovation, you can transport your taste buds to sun-soaked shores and savor the irresistible flavors in every delightful bite.
Prep: 15 mins Cook: 35 mins Total: 50 mins Yield: 6-8 servings
Gluten Free Low Sugar Nut Free Soy Free

This recipe is from The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes.

Ingredients

Ingredients

  • ¼ cup low-sodium vegetable broth, divided
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 medium green bell pepper, diced
  • ½ cup diced butternut squash
  • 1 cup water
  • 3 Tbsp tomato paste
  • 3 cups cooked pinto beans
  • ½ cup chopped cilantro
  • ½ Tbsp dried Mexican oregano
  • Sea salt to taste

For the Salad

  • 2 cups sliced lettuce
  • 2 cups sliced cabbage
  • ¾ cup sliced cucumber
  • ¾ cup sliced cooked beets
  • 1 tomato, sliced
  • 1 large avocado, sliced
  • Balsamic rice vinegar and seasoned rice vinegar to taste
  • ¼ tsp salt
Plant-Based Nutrition Certificate

Instructions

Instructions

  • 1. 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 and 2 more tablespoons vegetable broth. Cook for 2 minutes, stirring.
  • 2. Add water, tomato paste, beans, cilantro and oregano. Bring to a simmer and cook, uncovered, for 15 minutes. If needed, add an additional ½ cup water. Season with salt.
  • 3. While the beans are cooking, make the salad. In a large mixing bowl, combine all ingredients.
  • 4. Serve beans over rice and top with salad.

Cooking Tips

Cooking Tips

  • 1. Black or red beans can be substituted for the pinto beans.
  • 2. To save time, you can use frozen butternut squash.
  • 3. 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.

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