[Aunt Ilana]

Purists insist that white wine went with white meat, and red with red. But not everyone listens to the purists much these days and their rules have been relaxed of late. However, when I was cooking habichuelas negras this morning, it got me thinking.

Do Dominican cooks have a preference for which type of beans to use to accompany a particular dish or type of meat? My black beans were chosen more-or-less at random when I put them out to soak last night, and it so happens that today’s “meat” is going to be fish.

Are there any classic combinations, or is it usually down to personal preferences? Or is it just a question of whatever comes to hand each particular meal?

[Aunt Clara]

Black beans are usually only used in moros. I have very seldomly seen used in other ways. And people just go with what they have.