Recipes » Soups » Dominican Chapea
T. Colin Campbell Center for Nutrition Studies

Dominican Chapea

By 2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5(2)
When I'm in the Dominican Republic, this is one of my favorite stews to make. Chapea tastes different in each house-some like it with chayote squash instead of butternut squash (pumpkin); others add broccoli or green plantains and skip the carrots.
Prep: 20 mins Cook: 30 mins Yield: 6 servings
Gluten Free Low Sugar Nut Free Soy Free

But what’s common in every stew is the rice and beans, together with onions, garlic, bell peppers, and cilantro.

Reprinted from The China Study Cookbook (BenBellaBooks, 2018)

Ingredients

Ingredients

  • ¼ cup minced onion
  • 5 garlic cloves, minced
  • ½ green bell pepper, minced
  • 2 cups low-sodium vegetable broth, divided
  • 3 cups water
  • 1 cup uncooked rice
  • ¼ cup grated carrots
  • 1½ cups chopped cauliflower
  • 2 cups cooked or canned pinto beans, drained
  • 1½ cups diced butternut squash
  • ¼ cup chopped fresh cilantro
  • 1 Tbsp lemon juice
  • Salt and black pepper, to taste
Plant-Based Nutrition Certificate

Instructions

Instructions

  • 1. In a large saucepan, sauté onion, garlic, and bell pepper in 2 tablespoons of vegetable broth until browned.
  • 2. Add water and remaining vegetable broth and bring to a boil. Add rice, carrots, cauliflower, beans, and squash. Reduce heat to low, cover, and cook for 20 minutes.
  • 3. Add cilantro and lemon juice. Cover and cook for an additional 5 minutes. Season with salt and black pepper.

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