Intercambio de recetas (or recipe exchange)

(Cornbread, pepper chicken and beans, those lovely habichuelas!)

I have discovered my dad's cornbread recipe has bartering power. Wahoo! This week, it was worth one lesson on Dominican-style beans. Oh my, did I get the better end of this deal! Admittedly, this is more on the "concept" end of things than a hard and fast recipe, but Marisol said you're supposed to season it to your taste. So please do!

Habichuelas Dominicanas por Marisol

Ingredients:

Large pot of beans of your choice, cooked until soft, undrained
garlic, lots of it & chopped fine
oil
vinegar
8 oz. tomato sauce
small red onion, with ends and skin removed, cut in two pieces
1 sopita cube, which appears to be Domincan flavor bullion, cut in half

small red pepper, green pepper (and/or other peppers of your choice), seeded and sectioned
tomato (such as grape tomatoes), only a few
adobo
Dominican oregano
cilantro, regular and wide leaf

1. Heat oil. Add garlic and saute. Add 1-2 TBS of vinegar before it starts to brown. Add the onion cut in two. Add tomato sauce. Add 1/2 sopita cube. Let simmer for 5 minutes, mas o menos.

2. Add the hot garlic/tomato/onion sauce to the beans. Also add peppers, tomatoes, dash of adobo, oregano (crushed in your palm before it's added), and other half of sopita cube. Bring beans to a simmer. Simmer for 45 minutes or more, until the water has cooked down but the beans are still soupy. Add both cilantros, whole. Let simmer an additional 10 minutes. Take out large onion and pepper chunks and cilantro if you desire. Season to taste with salt, pepper and adobo. Serve over rice and enjoy!