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Recipes » Main Dish » Dominican Beans
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  • 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 Tbsp tomato paste
  • 3 cups cooked pinto beans
  • ½ Tbsp Mexican oregano leaves, dried
  • Sea salt to taste

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
  • 1 large avocado, sliced
  • Balsamic rice vinegar and seasoned rice vinegar to taste
  • ¼ tsp salt


  • 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 1/2 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

  • 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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