Dominican Beans
Disease will never overwhelm you if your determination to be healthy is strong enough.
Dominican Beans
What really makes this dish is the salad served on top. The crunchy freshness of thevegetables and the tanginess of the dressing make for a perfect combination.
Servings: 6
Ingredients
For the Beans
- ¼ cup Vegetable broth, divided
- 1 Onion, diced
- 4 cloves Garlic, minced or pressed
- 1 medium Green bell pepper, diced
- ½ cup Butternut squash, diced
- ½ cup Cilantro, chopped
- 1 cup Water
- 3 tbsp Tomato paste
- 2 cans Pinto beans
- ½ tbsp Mexican oregano leaves, dried
- ½ tsp Thyme, dried
- Sea salt to taste
- 4 cups Cooked whole grain sorghum
For the Salad
- 2 cups Lettuce, sliced
- 2 cups Cabbage, sliced into strips
- ¾ cup Cucumber, sliced
- ¾ cup Cooked beets, sliced
- 1 Tomato, sliced
- 1 large Avocado, sliced
- Balsamic rice vinegar
- ¼ tsp Sea salt
- ¼ tsp Cayenne pepper
Instructions
- For the beans, 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, cilantro, and two more tablespoons vegetable broth. Cook for 2 minutes, stirring.
- Add water, tomato paste, beans, oregano, and thyme. Bring to a simmer and cook, uncovered, for 15 minutes. If needed, add an additional ½ cup water. Season with salt.
- While the beans are cooking, make the salad. In a large mixing bowl, combine all ingredients.
- Cook whole grain sorghum like rice.
- Serve beans over cooked sorghum and top with salad.
Notes
Black, red or mixed beans can be substituted for the pinto beans.