by Glory Lennon

Created on: September 30, 2010

In these hard economic times, we all strive to find new and different ways to bring the least expensive and most nutritious food to the table, with the proviso that it tastes great. Dominican pinto beans over rice is just such a dish. High in fiber, loaded with essential vitamins and minerals and down right the yummiest beans you’ll ever taste, this recipe will become a much asked for favorite, both as a side dish served with braised beef or baked chicken or as a vegetarian meal in itself.

And is it cheap to make! In most parts of the country, a pound of beans is less than two dollars and the rest of the ingredients are possibly another dollar or two. And if you are truly frugal and  have a garden, the price goes way down. So, for just a few dollars you can feed a very hungry family of six for about fifty cents each with some leftover beans which can easily be frozen for yet another quick meal. You can even save money on fuel by soaking the bean overnight, which cuts cooking time in half.

Ingredients:
                                            
1 lb bag dry pinto beans.
2 large yellow onion, chopped.
2-3 cloves garlic, chopped
2 large tomatoes, chopped (1 cup tomato sauce can be substituted)
1  bell pepper, chopped
1 ½ -2 tsp salt
6-8 sprigs cilantro, minced
1 ½- 2 cups diced pumpkin (cooked, pureed pumpkin can be used instead)
1 tbsp chili powder
1 tsp ground cumin
½ tsp ground black pepper
1/4 -1/2 tsp ground red pepper (optional)
2 tbsp olive oil
2 cups uncooked white rice

Instructions:

1. The night before (or in the morning), sort and  rinse beans removing any debris.
2. Place washed and drained beans in large glass bowl with enough water to cover by two inches, allow to soak for 6-9 hours.
3. After beans have plumped up, drain water and add  fresh water,  just enough to cover.
4. Place beans in microwave on high for two minutes.
5. Drain beans again, place in heavy 6-8 quart pot and add fresh water, just enough to cover.
6. Cook on high until boiling. Reduce heat to low simmer,  then allow to cook until beans are soft, approximately one half hour; stir occasionally.
7. While beans cook, chop and prepare vegetables.
8. In skillet, cook onions, garlic, bell pepper and diced pumpkin in oil until soft.(if using pureed pumpkin, add to beans after step #10).
9. Add

• 1
• 2
• Next Page >>