Monday, July 24, 2017

Dominican Bean Stew

Ingredients for 6 servings

½ cup chopped fresh cilantro
½ cup chopped fresh parsley leaves
1 cube Bouillon with Chicken flavor
1 medium green bell pepper, chopped
1 medium onion, chopped
1 Tbsp. white vinegar
2 cans (15.5 oz. ea.) red kidney beans, rinsed and drained
2 cups water
2 Tbsp. tomato paste
2 Tbsp. vegetable oil
3 cloves garlic, finely chopped


Heat oil in medium saucepan over medium heat and cook onion until softened. Add pepper and garlic and cook, stirring occasionally, until softened.

Add tomato paste and cook, stirring until well combined. Crumble in Bouillon with Chicken Flavor Cube and stir until dissolved. Stir in water, beans, vinegar, parsley and cilantro.

Bring to a boil over medium-high heat; reduce heat to low and simmer uncovered 30 minutes for flavors to develop.

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