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Republica Dominicana Red Beans and Rice
(Arroz con Habijualas)

1 cup red beans (red beans are not the same as kidney beans, they're smaller)
1 tablespoon cumin
1 tablespoons raw sugar
1 tablespoon white vinegar
2 cloves garlic, peeled and chopped
1 onion, peeled and chopped
1/2 teaspoon salt
freshly ground black pepper
dash tabasco

1 cup dry rice
2 cups water

Soak the beans in the water overnight or at least 8 hours. Drain
the soaking water.

Put the beans and all the rest of the ingredients into a large
cooking pot. Bring the water to a boil, then reduce to moderate-low
heat and cook for about 1 hour, until most of the water is absorbed.
Add more water if you need to, and stir the beans every 10 minutes
or so.

When the beans have 1/2 hour to go, make the rice. Put the rice
and water in a saucepan, bring to a boil, then reduce the heat and
cover. Simmer until all the water is absorbed, about 30 minutes.
Then turn the heat off and let sit, with cover on, about 10 minutes.

To serve, serve the beans over the rice.

Serve with sliced avocado (aguacate), fried plaintain chips (platanos
fritos), and cornbread (served fried like hush-puppies). For dessert
serve fruit such as papaya with coconut, and expresso coffee (for
Dominican style expresso: fill up your demitasse cup 1/2 full of
raw sugar, then add outrageously strong expresso coffee!).


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