Dominican Beans


  • 1 tsp of canola or vegetable oil
  • 1 cup of chicken stock
  • 1 large can of red beans
  • 2 tablespoons of tomato paste
  • adobo seasoning powder
  • dry oregano
  • 1 stalk of celery
  • 1/4 red onion
  • 2 garlic cloves
  • apple cider vinegar
  • parsley


  1. Chop up the onion and celery in chunks. Peel the garlic but leave whole and tie up the parsley into a knot. Heat up the oil and add the onions, garlic and celery until the onion starts getting brown.
  2. Add the beans and the parsley. Next, add 1/2 tbs of dry oregano and about 1/2 tbs of adobo. Mix that well and add the tomato paste. Add one cup of chicken stock. If you are vegetarian add vegetable stock or water. If adding water just make sure to add a little bit more adobo to taste.
  3. Mix well until the tomato paste is mostly dissolved. Cook covered on medium-low heat.
  4. Once they are boiling add a splash of vinegar. Mix the vinegar in and lower the heat once they start boiling so they don’t burn.
  5. Add a tablespoon of tomato paste to the skillet where the steaks were cooking (do not throw away the juices the steak gave out).
  6. Add a cup of water or chicken stock and dissolve the tomato paste as much as you can.
  7. Add the steaks to the skillet and cover. Cook on low heat for 10 minutes.