Chambre Recipe (Dominican Legumes and Meat Stew): combines rice, legumes, meat, vegetables and tubers in a dish that is a complete meal in itself.
Course Dinner, Lunch
Cuisine Dominican, Latino
Keyword arroz, beans, fish with rice, guandules, habichuelas, one-pot meal, sopa
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Clara Gonzalez
2lb. of longaniza(Dominican spicy pork sausage) cut into slices
1lbof smoked pork chops, diced
1cubanelle(cubanela) pepper, diced
A pinch of oregano
1small onion, diced
1teaspoonof garlic, mashed
1cupof red kidney beans, boiled soft and drained
1cupof pigeon peas, boiled soft and drained
1lb. of sweet potato(batata) cut into cubes
1lb. de auyama(West Indies pumpkin) cut into cubes
1qt[1 lt] of water
1teaspoonof chopped parsley leaves
1teaspoonof salt(or more, to taste)
1/4teaspoonof pepper(or more to taste)
In a deep-bottomed pot heat the oil over medium heat.
Cook and stir the sausage and pork until they brown. Stir in cubanela, oregano, onion and garlic, cook and stir until onion becomes translucent. Stir in beans, pigeon peas, carrots, sweet potato and pumpkin and cook and stir for a minute. Pour in water. When it breaks the boil add the rice and cilantro, stir. Cover the pot.
Cook over medium heat until the rice is tender and the grains have doubled in size. Stir frequently to prevent the ingredients from sticking to the bottom of the pot. Season with salt and pepper to taste.