Dominican Republic: Just the Recipes

Dominican Republic: Mangú Y Motín


1. Habichuelas Negras Guisadas (Stewed Black Beans)



Ingredients (Serves 4–6 as a side):

  • 2 cups dried black beans (or 2 × 15-oz cans, drained and rinsed)

  • 1 small red onion, finely chopped

  • 1 green bell pepper, diced

  • 3 garlic cloves, minced

  • 1 small bunch cilantro, chopped (divided)

  • 1 tbsp tomato paste

  • 1 tsp dried oregano

  • 1 tsp ground cumin

  • 1 chicken or vegetable bouillon cube

  • 2 tbsp olive oil

  • 1 small butternut squash, peeled and cubed (optional)

  • Salt and black pepper to taste

  • 6 cups water (if using dried beans)

Instructions:

  1. If using dried beans: Rinse, soak overnight, drain. In a large pot, cover with 6 cups water, bring to a boil, then simmer 1–1½ hours until tender. Reserve cooking liquid.

  2. Heat olive oil in a large pot over medium heat. Sauté onion, bell pepper, and garlic until softened (about 5 minutes).

  3. Add tomato paste, oregano, cumin, and bouillon cube. Stir for 1 minute.

  4. Add cooked beans (with some reserved liquid if using dried, or 3–4 cups water if canned). Stir in squash (if using) and half the cilantro.

  5. Simmer 20–30 minutes, stirring occasionally, until creamy and flavors meld. Add water if needed for desired consistency. Season with salt and pepper.

  6. Garnish with remaining cilantro. Serve with white rice.

Notes: For a thicker stew, simmer longer; for thinner, add more liquid. Squash adds subtle sweetness—a traditional touch.

2. La Bandera Dominicana (The Dominican Flag)



Description: Classic national dish of white rice, stewed red beans, stewed chicken, and a simple salad.

Ingredients (Serves 4):

White Rice:

  • 2 cups long-grain white rice

  • 3½ cups water

  • 1 tbsp vegetable oil

  • 1 tsp salt

Habichuelas Rojas Guisadas (Stewed Red Beans):

  • 1½ cups dried red kidney beans (or 2 × 15-oz cans, drained)

  • ½ small red onion, finely chopped

  • 1 small green bell pepper, finely chopped

  • 2 garlic cloves, minced

  • 1 tbsp tomato paste

  • 1 tsp dried oregano

  • ½ tsp ground cumin

  • 1 tbsp olive oil

  • 3–4 cups water or reserved bean liquid

  • Salt to taste

  • Optional: splash of vinegar or pinch of sugar

Chicken Guisado (Stewed Chicken):

  • 2 lbs bone-in chicken thighs/drumsticks (skin-on)

  • 1 small red onion, sliced

  • 1 green bell pepper, sliced

  • 3 garlic cloves, minced

  • 2 tbsp tomato paste

  • 1 tsp dried oregano

  • 1 tsp ground cumin

  • 1 tbsp soy sauce (optional)

  • Juice of 1 lime

  • 1 chicken bouillon cube

  • 2 tbsp olive oil

  • 1 cup water or chicken broth

  • Small bunch cilantro, chopped

  • Salt and pepper to taste

Salad:

  • 1 cucumber, sliced

  • 2 tomatoes, sliced

  • 1 avocado, sliced (optional)

  • 1 tbsp olive oil

  • 1 tbsp white vinegar

  • Salt to taste

Instructions:

Rice:

  1. Rinse rice until water runs clear. Heat oil in a pot, add rice, stir 1 minute.

  2. Add water and salt. Bring to boil, reduce to low, cover, and simmer 15–20 minutes. Fluff with fork.

Beans:

  1. If using dried beans: Soak overnight, cook until tender, reserve liquid.

  2. Heat oil, sauté onion, pepper, garlic until soft.

  3. Add tomato paste, oregano, cumin; cook 1 minute.

  4. Add beans and liquid. Simmer 20–30 minutes until saucy. Season.

Chicken:

  1. Marinate chicken with lime juice, salt, pepper, half oregano (30 minutes optional).

  2. Heat oil, brown chicken 8 minutes. Remove.

  3. Sauté onion, pepper, garlic. Add tomato paste, remaining oregano, cumin, bouillon.

  4. Return chicken, add water/broth and soy sauce. Simmer covered 30–40 minutes. Garnish with cilantro.

Salad:

  1. Arrange vegetables, drizzle with oil, vinegar, salt.

Assembly: Plate rice, beans, chicken with sauce, and salad side-by-side to mimic the flag.

3. Pastelón (Plantain and Beef Casserole)



Ingredients (Serves 6–8):

  • 4 ripe plantains (yellow with black spots)

  • 1 lb ground beef

  • 1 small red onion, finely chopped

  • 1 green bell pepper, diced

  • 2 garlic cloves, minced

  • 2 tbsp tomato paste

  • 1 tsp dried oregano

  • 1 tsp ground cumin

  • ¼ cup chopped green olives (optional)

  • 2 cups shredded mozzarella or cheddar cheese

  • 2 eggs, beaten

  • ¼ cup milk

  • 2 tbsp + extra vegetable oil (for frying)

  • Salt and pepper to taste

  • Butter or oil for greasing dish

Instructions:

  1. Peel plantains, slice lengthwise into thin strips. Fry in hot oil until golden (2–3 minutes per side). Drain on paper towels.

  2. Heat 2 tbsp oil, sauté onion, pepper, garlic until soft (5 minutes).

  3. Add beef, cook until browned (8 minutes). Drain fat.

  4. Stir in tomato paste, oregano, cumin, olives, salt, pepper. Cook 5 minutes.

  5. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.

  6. Layer half plantains, half beef, 1 cup cheese. Repeat.

  7. Mix eggs and milk, pour over top.

  8. Bake 25–30 minutes until bubbly and golden.

  9. Rest 10 minutes before slicing.

Notes: Ripe plantains provide sweetness to balance savory beef. Like a Dominican lasagna.

4. Mangú (Mashed Green Plantains)



Ingredients (Serves 4):

Mangú:

  • 4 green plantains

  • 4 cups water

  • 1 tsp salt

  • 2 tbsp butter or olive oil

  • 1 cup cold water (for mashing)

  • Reserved cooking liquid as needed

Optional Los Tres Golpes (Classic Toppings):

  • Fried eggs (1–2 per person)

  • Fried salami slices

  • Fried queso de freír (frying cheese) slices

  • Pickled red onions: 1 red onion thinly sliced, soaked in ½ cup vinegar + pinch salt (10 minutes)

Instructions:

  1. Peel plantains (tip: cut ends, score skin, soak in warm water to ease peeling), cut into chunks.

  2. Boil in salted water 20–25 minutes until fork-tender.

  3. Drain, reserving ½ cup liquid.

  4. Mash with butter/oil, adding cold water and reserved liquid gradually for creamy texture.

  5. Season with salt.

  6. Fry toppings separately in a little oil.

  7. Serve mangú topped with pickled onions, alongside fried eggs, salami, and cheese.

Notes: Traditional breakfast or dinner. Texture should be smooth and slightly sticky.

5. Chimichurri Dominicano (Dominican Street Burger)



Ingredients (Serves 4):

  • 1 lb ground beef (80/20 fat)

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp dried oregano

  • 1 tbsp Worcestershire sauce

  • Salt and pepper to taste

  • 4 soft hamburger buns or pan de agua

  • 1 cup shredded cabbage

  • 1 tomato, thinly sliced

  • 1 small red onion, thinly sliced

  • ¼ cup mayonnaise

  • 2 tbsp ketchup

  • 1 tbsp yellow mustard

  • 2 tbsp vegetable oil (for cooking)

Instructions:

  1. Mix beef with garlic powder, onion powder, oregano, Worcestershire, salt, and pepper. Form 4 patties.

  2. Heat oil in skillet or grill pan over medium-high. Cook patties 4–5 minutes per side (or to desired doneness).

  3. Mix mayonnaise, ketchup, and mustard for pink sauce.

  4. Lightly toast buns.

  5. Assemble: Spread sauce on both bun halves. Bottom bun → patty → cabbage → tomato → onion → top bun.

  6. Serve immediately.

Notes: Signature crunch from cabbage and tangy pink sauce. Often served with fries or tostones.

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