Vegetables & legumes
Dominican Stewed Beans
Red beans stewed with squash and sofrito in the Dominican style.
VegetarianVeganGluten-free
Ingredients
- 400 g cooked and drained red beans
- 150 g squash (pumpkin), diced
- 70 g Caribbean sofrito
- 2 tablespoons tomato sauce
- 40 g olive oil
- 500 g water or vegetable broth
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon sugar
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Put the oil and the sofrito in the mixing bowl and saute 5 min/120°C/spoon speed.
- Add the tomato sauce, the oregano and the bay leaf and saute 2 min/100°C/spoon speed.
- Add the diced squash and the water or broth. Cook 12 min/100°C/spoon speed until the squash is soft.
- Add the drained beans, the sugar, the salt and the pepper.
- Set 15 min/100°C/reverse/spoon speed so it thickens.
- If you want a creamier sauce, remove a ladle of beans, blend 10 sec/speed 6 and return to the mixing bowl.
- Adjust salt, remove the bay leaf and serve over white rice.
Tips
- The dissolved squash adds natural creaminess.
- Serve alongside white rice for the Dominican flag.
- A little fresh cilantro at the end adds freshness.
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