Dominican sweet beans

 Dominican sweet beans

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The Dominican sweet beans recipe is one that is very close to every Dominican’s heart.

Dominicans sweet beans can be enjoyed at any time and in any season, but for some inexplicable reason, it is rarely seen outside of the Catholic time of lent.

Dominican sweet beans is a dessert (even though we enjoy it at any time of day during lent) and it’s prepared from a base red bean cream. It is very similar to the creamy stewed red beans that Dominicans enjoy as part of “The flag” (The traditional national dish of white rice, stewed beans and stewed meat) but instead of bean savory it’s sweet.

habichuelas con dulce dominicanas

Dominican sweet beans

Ingredients for preparing great Dominican sweet beans

  1. 1 lb. red kidney beans
  2. 2 cans evaporated milk (315 g)
  3. 1 can condensed milk (315 g)
  4. ¼ lb. sweet potato (Dominican sweet potato is a different variety than American sweet potato. Dominican sweet potato is green)
  5. Small round milk cookies (traditional for sweet beans).
  6. 2 small raisins boxes
  7. Sugar. (Adjust to taste. It’ supposed to be sweet but not everyone likes the same level of sweetness)
  8. A sprinkle of salt.
  9. A sprinkle of clover, nutmeg and cinnamon.
habichuelas con dulce dominicanas

Dominican sweet beans

Preparing Dominican sweet beans

Soften (pressure cooker makes the job easier), blend and strain your beans.

They are supposed to be creamy but clean of any peel.

Start your pot and put the bean cream in.

Add your sweet potatoes, evaporated and condensed milk.

When your sweet potatoes are soft, add a sprinkle of salt, add as much sugar as needed to attain the level of sweetness you like and turn off.

Some of us enjoy hot while some enjoy cool. If you enjoy cool then take the refrigerator and cool.

When ready to eat, add the cookies and raisins and enjoy!

Enjoy the pictures!

habichuelas con dulce dominicanas

Dominican sweet beans

A big hug from the warm Caribbean!

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Posted in Desserts, Traditional Dominican Food, Vegetarian, Vegetarian - Lactoovovegetarian, Vegetarian - Lactovegetarian | Tagged , , , | Leave a comment

Aroma de la Montaña Restaurant invites Chef Arturo Féliz-Camilo

Arturo Féliz-Camilo – Guest Chef - Aroma de la Montaña Restaurant 

Friday, July 18th to Sunday, July 20th 2014

We have been sharing our recipes for years on our blogs and sites. The idea has always been to promote Dominican culture and cuisine first and foremost and then also, Caribbean culture and cuisine (mostly Puerto Rico’s, due to my Puerto Rican heritage, childhood memories and feelings)

Aroma de la Montaña

Aroma de la Montaña Restaurant

We also decided a long time ago that food would be the most important thing in our site. That may be the reason why so few of our own pics have found their way to our site.

Today we find ourselves in the spotlight. We have been summoned by Restaurante Aroma de la Montaña in the Jamaca de Dios complex in the amazingly beautiful city of Jarabacoa on the Dominican Republic mountains.

We have accepted the invitation to be Guest Chef this coming weekend.

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We seldom cook for public events, which is why we invite everyone in the Dominican Republic, especially those running from the heat of the summer, to share with us in the high mountains of Jarabacoa the magnificently fresh breeze and a very special, traditional and gourmet dish I have designed for this weekend.

I promise you won’t be disappointed. As usual, we have prepared for awe.

Arturo Féliz-Camilo

Arturo Féliz-Camilo

A big hug from the warm Caribbean, which won’t be so warm this weekend, as we move to the usually cool breeze of the mountains of Jarabacoa, in the heart of Cordillera Central, the highest mountain chain in the Caribbean.

We will be sharing our weekend pics live through Facebook, Twitter and Instagram.

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Dominican pumpkin and eggs – Dominican breakfasts

Dominican pumpkin and eggs

Dominican breakfasts 

 

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Dominican pumpkin (similar to some varieties of squash) is a very popular meal. It’s a very popular Dominican breakfast generally made boiled and as a side for fried or stewed salami or fried eggs.

This is another of the Dominican breakfasts pics we have been collecting.

Auyama con huevo frito

Pumpkin with fried egg

Dominican pumpkin or squash is widely consumed. We like it boiled (as in the pic) but we also use it to add creaminess to some of our stews, including Dominican Sancocho and Dominican stewed red beans

Huevo frito con auyama

fried eggs and “auyama” (Dominican pumpkin)

“Auyama” as Dominicans call it it’s also used widely to provide color to many dishes.

We leave you these pics and hope you enjoy them!

A big hug from the warm Caribbean!

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Sweet potato and fried eggs – Dominican Breakfasts

Sweet potato and fried eggs

 Dominican Breakfasts

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Today we share a very traditional Dominican breakfast.

We have been collecting traditional Dominican breakfast pictures and we want to share some with you.

huevo frito

Fried egg

Sweet potato is highly favored by Dominicans. We eat it roasted, fried, boiled and in many other ways in a wide variety of recipes.

The one you see in the pictures is simply boiled and then served with fried eggs and some sauted caramelized onions on top. Simple and delicious.

batata y cebollitas

Sweet potato and caramelized onions

Enjoy the pictures.

A big hug from the warm Caribbean.

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Meat scrapings and fried sweet potato

Meat scrapings and fried sweet potato

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This is a true jewel of dominican cooking.

Because of the obssesion with fat in today’s eating world, these kind of traditions have been progressively lost.

Meat scrapings, as something that you don’t do every day, is totally acceptable. Granted, it will have a much higher sodium content as it is salty; it will be higher in fat, but nothing a healthy person can’t enjoy, especially because it’s not something you do every day and…let’s be honest, this is amazingly delicious!

batatas fritas con zurrapa de carne

fried sweet potatoes with meat scrapings

Ok. So, what’s the deal with meat scrapings?

The “history of meat scrapings”

In the Dominican countryside since times as far back as we can remember dishes like stewed chicken meatstewed beef and chicharrón (pork or chicken cracklings) have been very common.

These dishes, generally leave a residue in the bottom of the pot, a scraping or “zurrapa”, which is why Dominicans LOVE the bottom of the pot.

A large spoon is used to scrape the bottom of the pot and then eat it with Dominican “viveres” (tubers, starchy roots like yuca and musaceae)

In the picture, we fried some Dominican sweet potatoes (slightly different from American sweet potatoes)

batatas fritas con zurrapa de carne

fried sweet potatoes and meat scrapings

Hope you enjoy the pics and for those Dominicans who have been away from the homeland for some time, maybe bring back some memories!

A big hug from the warm Caribbean!

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Caribbean warmth Fidelity Program – June 2014

“Caribbean Warmth “

Caribbean Warmth Fidelity Rewards Program – June 2014

This month’s FREE downloading day is going to be:

Friday, June 27th, 2014

Remember all you need to do is visit Amazon and find our books.

 

Arturo Feliz Camilo libros

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Dominican Spice

Dominican Spice

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This has been one of our most common topics. We have devoted so much time and energy to discussing Dominican Spice that not long ago we decided to write a short book, with a photographic glossary of the most common Dominican spices and herbs.

Dominican Spice

Dominican Spice

Dominican Spice” has been receiving lots of interest and we believe it’s precisely because there was not much available before it came out that would explain the spices and seasonings we use every day.

The interesting thing is, that while Dominican seasoning can be quite complex sometimes, it is generally rather simple and it can almost be summarized in three ingredients: oregano, garlic and salt.

In its most basic form it can even be reduced to oregano and salt.

And that is what we meant when we shared the Dominican beef asopao rice recipe. While having lunch at a very humble home, from the hands of a very traditional Dominican cook, in a lost town of the Dominican Republic’s southern region, we enjoyed this amazing beef asopao, with a slice of avocado and a bit of traditional and pure Dominican spice.

You need to hold this in your hand and sprinkle your food with it to truly understand what this hand-ground fresh oregano seasoning is all about. A marvel.

2013-09-22 12.35.16

It’s the expression of the greatest, purest and most simple Dominican cuisine. I share the pics with you with the same love I enjoyed it.

A big hig from the warm Caribbean!

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Dominican Beef Asopao Rice

Dominican Beef Asopao Rice

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This is a recipe that I tried, I have to admit, just a few months ago.

It’s always amazing to me to find out, again and again, just how rich Dominican food is. There are very few Dominican dishes I haven’t tried but this just happened to be one of them, until a few months ago.

I tried this recipe, while in one of our frequent travels to the south of Dominican Republic. We have to go often because of our farm.

What I found interesting is that most asopaos are made with chicken or pork, but this one was made with beef, which means more time and yes, more flavor. This has to be one of the best asopaos I’ve ever tasted.

For those of you new to our site, asopao is a type of very loose rice, similar to a risotto. The recipes vary and you find also big variations between say, Dominican asopao, typically more towards the risotto texture, and Puerto Rican Asopao that’s more towards a rice soup.

They’re both phenomenal, so definitely do try them both if you have a chance.

We also talked a bit about asopao in our previous asopao recipe: Seafood Asopao

Dominican beef asopao

Dominican beef asopao

Ingredients for a Beef Asopao Rice

  • 2 lb. beef
  • 1 green pepper
  • 1 large red bell pepper
  • 2 tbsp. saffron
  • 2 tbsp. garlic paste (natural)
  • Cilantro (fresh coriander)
  • Culantro. 1 leaf
  • 2 large red onions
  • 2 lbs. rice
  • Traditional spice: freshly roasted oregano and salt.
Dominican seasoning

Dominican spices. This one is just salt and fresh roasted oregano.

Preparing Dominican Beef Asopao Rice

We start by softening the meat in a pressure cooker for about 15 minutes. Then save the meat (also save the broth)

While the beef is softening, cut up your vegetables and save.

Don’t chop the herbs. This way it will be easier to take out once you’re done.

Start the stir fry with the vegetables and then add the meat.

Dominican beef asopao

Dominican beef asopao

Add water and allow to cook.

Once it dries up, add one additional litter of water. Allow to develop until it reaches the desired consistency. (Which will be your own decision and taste, I like it a bit more runny than risotto, but that will be your call)

Dominican beef asopao

Dominican beef asopao with some concon (from the bottom of the pot)

Dominican asopaos are generally drier than Puerto Rican asopaos, which tend more to the soupy side. One thing I’ll tell you: they’re both terribly delicious! So, it’ll be your choice, based on what you like, to make it “soupier or ricier”.

A big hug from the warm Caribbean

Arturo

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Posted in From the culinary lab, Soups and crémes, Traditional Dominican Food, Videos | Tagged , , , , , , , , , , , , , , , | 1 Comment