Print
Dominican-Inspired Beans & Rice
Easy, but oh so flavorful, Dominican-Inspired Beans & Rice.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 servings
Ingredients
- 1 tbsp extra-virgin olive oil
- ½ yellow onion, diced
- ½ green bell pepper, diced
- 2 cloves garlic, minced
- 1 tbsp finely chopped cilantro
- 1 tbsp finely chopped parsley
- ½ tsp dried oregano
- 1 vegetable bouillon cube
- ½ cup canned tomato sauce
- 1-15 oz. can red kidney beans, with juices
- 2 cups low-sodium vegetable broth
- 1 cup cubed acorn or kabocha squash
- 1 tbsp fresh lime juice (~½ lime)
- Kosher salt
- Freshly cracked black pepper
Instructions
-
Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, and a pinch of kosher salt. Saute for 3-4 minutes until onions are soft. Add garlic, oregano, cilantro, parsley, bouillon, and tomato sauce. Cook for 4-5 minutes more until fragrant and garlic has softened.
-
Stir in pinto beans (with their juices) and 2 cups vegetable broth. Bring to a low boil then add in squash. Simmer for 30-35 minutes until beans thicken. Season with salt and pepper to taste (I added ~1 tbsp kosher salt and several turns of black pepper). Stir in lime juice.
-
Serve beans over brown rice and garnish with cilantro, enjoy!