Aracelis’ Creamy Dominican Red Beans and Rice

I have been a flight attendant for over 3 decades now and I clearly remember the opening of the Spanish speaker base in Newark, NJ in the mid 90s, particularly the brief layovers we had in Santo Domingo in the dead of the winter. I would look longingly outside my hotel room at the crystal clear waters of DR’s beautiful beaches, but because we only had an 8 hour sleepover I was unable to enjoy them. I was able to order Dominican red beans and rice from my hotel room and let me tell you it was love at first bite.

My children will tell you that I spent a good deal of my adult life trying to make these beans and rice at home and many times I even came close, but nothing like the rice and beans that I got from the hotel or from the airport cafeteria so long ago. Last month, I met Aracelis, a younger generational Spanish speaker,  and after chatting with her a bit I knew that she was a phenomenal cook and would have the secret that I looked for. Aracelis generously shared her recipe with me which, of course, all begins with a good  sofrito. 

HOW TO MAKE ARACELIS’ DOMINICAN SOFRITO?

INGREDIENTS

1 bunch of cilantro

1 bunch of parsley 

4 stalks celery

 6 cloves of garlic

lime juice from 1 fresh lime,

1 onion

2-3 small peppers 

1 bouillon cube 

DIRECTIONS

Blend all ingredients in a food processor or blender and store in ice cube trays in the freezer.

This process may seem a bit laborious but you will have sofrito for 3 to 6 months. You can use it to cook meat, vegetables, and add to soups or broths.

HOW TO MAKE ARACELIS’ DOMINICAN RED BEANS AND RICE?

1. Soak red kidney beans overnight
2. In a pressure cooker or instapot, put red beans, 2 tbsp olive oil
3. Fill up with water a little more than half way
4. Add 1 packet of powdered sazon with achiote [Goya or badia]
5. Cook until done, 15 to 20 minutes or cook in a crock pot cook on high for 5 – 6 hours. 
6. In saucepan , saute 2-3 cubes of  sofrito
7. Add 1 can of tomato sauce
8. Add cooked beans
9. To make more creamy, take out 1 cup of the beans and blend and add to pot
10. Optional: brown a potato with sofrito, add beans, add sliced green olives when done

*Recipe by Aracelis Tejada