The dish is called “la Bandera” the Dominican Flag and the beans (red kidney beans) are cooked in a pungent herby tomato sauce. There was always a meat included – either chicken or pork, and a basic salad which consist of lettuce and tomatoes.
(for the beef marinade)
2 cloves of garlic
½ red onion
handful of parsley
1lb beef top round steak
Wash the beef and place it in a large bowl. add the chopped garlic, onions and parsley. add about a teaspoon of ground pepper.
Season with a few sprinkles of adobo powder… about ½ tablespoon.
add 2 tablespoons of Worcestershire sauce and mix well. Cover and place in fridge for at least 2 hours, preferably overnight.
(for the 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
1 stalk of celery
¼ red onion
2 garlic cloves
apple cider vinegar
Chop up the onion and celery in chunks. Peel the garlic but leave whole and tie up the parsley with a string, or if you don’t have a string use the parley itself to tie a knot. Heat up the oil and add the onions, garlic and celery until the onion starts getting brown. Add the beans and the parsley.
Next, add ½ tbs of dry oregano and about ½ tbs of adobo. Mix that well and add the tomato paste.
Add one cup of chicken stock. If adding water just make sure to add a little bit more adobo to taste. Mix well until the tomato paste is mostly dissolved. Cook covered on medium-low heat.
Meanwhile heat up a skillet on med-high heat and add the steaks. Turn them so they cook on both sides and cover them.
Check on the beans, 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.
After 10 minutes the meat should be mostly cooked. Remove the steaks and place them on a plate.
Add a tablespoon of tomato paste to the skillet where the steaks were cooking (do not throw away the juices the steak gave out).
Add a cup of water or chicken stock and dissolve the tomato paste as much as you can. Add the steaks to the skillet and cover. Cook on low heat for 10 minutes.
While the beans and the beef cook heat up some oil on a skillet and fry a few slices of yellow plantains. Serve with rice and simple salad
Original recipe found here: