La Bandera Dominicana

Ingredients

• 2 cups white rice
• 3 cups water, plus more for the beans
• 1 tbsp oil, plus 2 tbsp for the meat and 1 tbsp for the beans
• 1 tsp salt, divided
• 1.5 cups dried red kidney beans, soaked overnight, or 2 cans cooked kidney beans
• 2 lb chicken pieces or pork chops
• 1 onion, chopped, divided
• 4 garlic cloves, minced, divided
• 1 tbsp tomato paste
• 1 tbsp white vinegar
• 1 tsp dried oregano
• 1/2 cup cilantro, chopped
• Sliced avocado, to serve

Before you cook

• If using dried beans, drain the overnight soak and rinse.

Steps

1. Place the soaked beans in a pot with enough water to cover by 2 inches.
2. Bring to a boil, then reduce the heat and simmer for 1 hour until tender, or heat the canned beans with their liquid.
3. Heat 1 tablespoon of oil in a pan and cook half the onion and garlic for 3 minutes.
4. Add the cooked beans with some of their liquid, the tomato paste, and half the oregano.
5. Simmer the beans for 15 minutes until the sauce thickens slightly, then season with salt.
6. Season the chicken or pork with salt and the remaining oregano.
7. Heat 2 tablespoons of oil in a separate pot over medium-high heat and brown the meat for 4 minutes per side.
8. Remove the meat and set aside.
9. Add the remaining onion and garlic to the pot and cook for 3 minutes until softened.
10. Return the meat to the pot along with the vinegar and 1 cup of water.
11. Cover and simmer for 30 minutes until the meat is tender and the sauce has reduced.
12. Rinse the rice, then combine it with the water, 1 tablespoon of oil, and remaining salt in a pot.
13. Bring to a boil, cover, reduce the heat to low, and cook for 18 minutes until the rice is tender and the water is absorbed.
14. Stir the cilantro into the beans.
15. Plate the rice, beans, and meat in three separate sections on each plate with avocado on the side.