Haipai-style Moro de Habichuelas

Ingredients

In the Haipai-style Moro de Habichuelas, we incorporate Haipai cuisine elements to give the dish a unique twist. The addition of soy sauce, ginger, and Chinese five-spice powder infuses the dish with a distinct umami flavor. These ingredients are not traditionally used in the original Dominican recipe, but they add depth and complexity to the dish, creating a fusion of flavors. We alse have the original recipe for Moro de habichuelas, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 cup (200g) red kidney beans, soaked overnight 1 cup (200g) red kidney beans, soaked overnight
• 4 cups (950ml) water 4 cups (950ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon grated fresh ginger 1 tablespoon grated fresh ginger
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 65g, 3g
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Rinse the soaked kidney beans and place them in a large pot with 4 cups of water. Bring to a boil, then reduce heat and simmer until the beans are tender, about 1 hour. Drain and set aside.
2. 2.
   In a separate pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened and fragrant.
3. 3.
   Add the cooked kidney beans to the pot with the sautéed vegetables. Stir in the ground cumin, paprika, Chinese five-spice powder, soy sauce, and grated ginger. Cook for a few minutes to allow the flavors to meld together.
4. 4.
   Add the rice to the pot and stir well to combine with the beans and spices. Pour in enough water to cover the rice and beans by about an inch.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20 minutes, or until the rice is cooked and the liquid has been absorbed.
6. 6.
   Remove from heat and let the dish rest, covered, for 5 minutes. Fluff the rice with a fork before serving.
7. 7.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Kidney beans — Make sure to soak the beans overnight to ensure they cook evenly and become tender. This step also helps reduce cooking time.
• Chinese five-spice powder — Use a good quality five-spice powder for the best flavor. If you can't find it, you can make your own by combining equal parts ground star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper to the dish.
• Serve the Haipai-style Moro de Habichuelas with a side of pickled vegetables for a refreshing contrast.
• If you prefer a milder flavor, reduce the amount of Chinese five-spice powder and ginger.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
• Customize the dish by adding your favorite vegetables, such as carrots or peas, to the sautéed mixture.

Serving advice

Serve the Haipai-style Moro de Habichuelas as a main course, accompanied by a fresh salad or steamed vegetables. It can also be served as a side dish alongside grilled or roasted meats for a complete meal.

Presentation advice

To enhance the presentation, garnish the dish with a sprig of fresh cilantro and serve it in individual bowls or on a large platter. The vibrant colors of the beans and rice will make the dish visually appealing.