I like it tooAm I really the only person here who actually enjoys habichuelas con dulce?????
I suspect some of you cringe at the thought of it, without actually having a homemade dish
If it was bland, then the cook didn't use enough cloves or cinnamon But yeah, I'll eat a little at Easter time maybe, but not going to go crazy without it eitherwell let's see here it's very Bland and the little cookie is even more bland tried it a few times not my cup of Tea
I like it only when it’s hot. When that cools down it starts to ferment instantly and the atomic bomb combo of partially fermented beans and lactic acid wreaks havoc on the human digestive complex! Other than that 3 outta 5 maddones!Am I really the only person here who actually enjoys habichuelas con dulce?????
I suspect some of you cringe at the thought of it, without actually having a homemade dish
I'm cooking her red bean stew recipe, as I'm guessing it's closest to what I remember eating down there.I love me some habichuelas con dulce.
Clara's research on all things comida dominincana should be required reading for all prospective retirees wanting to move to the D.R.
Yes you can use sazon. Also use fresh garlic, chopped onion and pepper, and a few sprigs of fresh cilantro. And don't forget Auyama(pumpkin), peeled and chopped for authentic flavor.Am hoping someone here familiar with red bean stew(La Bandera)recipe can assist me.
Can I get away with using only savon seasoning, as opposed to purchasing coriander, annatto, and cilantro individually?.
While savon has the 3 ingredients, the amounts are of course; premixed.
Thanks in advance for any help on this project, as I'm really trying for authenticity
Clara's recipe I'm trying:Yes you can use sazon. Also use fresh garlic, chopped onion and pepper, and a few sprigs of fresh cilantro. And don't forget Auyama(pumpkin), peeled and chopped for authentic flavor.
A spoon of peanut butter really completes the dish ( not the Peter Pan or Jif stuff).
We do essentially the same and add some sazon.Clara's recipe I'm trying:
- 2 cups dry pinto beans, (or cranberry, or red kidney)
- ▢ 1 tablespoon olive oil
- ▢ ½ teaspoon oregano (dry, ground)
- ▢ 1 bell pepper, chopped
- ▢ 1 small red onion, cut into four quarters
- ▢ 2 cloves garlic, crushed
- ▢ 1 cup diced auyama (kabocha squash)
- ▢ 1 cup tomato sauce
- ▢ leaves from a celery stalk, chopped (optional)
- ▢ 4 sprigs fresh thyme, or 1 teaspoon of dry thyme (optional)
- ▢ ½ teaspoon chopped fresh cilantro, or cilantro and parsley
- ▢ 1½ teaspoon salt, (or more, to taste)
Yes, try it please. I do it all the time and my whole family loves it.??????
In red beans???
Several chili recipes call for a tablespoon or two of peanut butter. As this red bean recipe isn't spicy, maybe go with one and see what you think.
In the Indonesian cuisine it is also very common to use peanut sauce, peanut butter is just a shortcut.Several chili recipes call for a tablespoon or two of peanut butter. As this red bean recipe isn't spicy, maybe go with one and see what you think.
I just nailed it!, tried a sample I'm about to have for dinner; same as I remember down there.Yes you can use sazon. Also use fresh garlic, chopped onion and pepper, and a few sprigs of fresh cilantro. And don't forget Auyama(pumpkin), peeled and chopped for authentic flavor.
like beerr my uncle used to say. never had a bad beerI have never been known to turn it down when it's offered to me. I don't think I've ever had a bad batch.