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.