La Bandera Dominicana (Traditional Dominican Lunch)

5 from 2 votes

La Bandera Dominicana (Traditional Dominican Lunch)

La Bandera Dominicana is a traditional Dominican meal of stewed meat, arroz blanco (white rice), and habichuelas (red beans). Eaten as the main meal of the day—usually at lunchtime—the name comes from the Dominican flag, with each part representing its colors. Serve with fresh green salad and a side of crispy tostones or sweet platanos maduros.

Prep Time1 hr

Cook Time1 hr 30 mins

Total Time2 hrs 30 mins

Course: Main Course

Cuisine: Caribbean/Latin American

Servings: people

Calories: 993kcal

Author: Crystal DaCruz

Ingredients

Carne guisada (meat)

3 lbs beef round cut into cubes
½ cup white vinegar for rinsing the meat
2 tsp soy sauce
1 lime halved
2 teaspoon adobo
1 tablespoon crushed garlic
1 teaspoon dried oregano
1 tablespoon vegetable oil
1 teaspoon granulated sugar
2 tablespoon tomato paste
1 yellow onion sliced thin
1 cubanelle pepper sliced
½ red bell pepper sliced
2 teaspoon fresh cilantro chopped

Habichuelas (beans)

2 teaspoon olive oil
½ yellow onion diced (measures roughly ½ cup)
½ cubanelle or green pepper diced
1 tablespoon garlic paste
2 15 oz cans of red beans Roman or kidney, with liquid
½ cup auyama or acorn squash diced
1 teaspoon sazón
1 teaspoon oregano
1 bouillon cube use ½ if it's an extra-large one
1 bay leaf
1 tablespoon tomato paste
salt and pepper to taste
2 teaspoon fresh chopped cilantro plus more for garnishing

Arroz blanco (white rice)

2 cups long-grain white rice jasmine or canilla
2 tablespoon oil vegetable or olive oil
1 teaspoon salt (optional)
2 ½ cups water

Instructions

Carne guisada (meat)

Place the cubed beef in a large bowl and cover it with water. Add the vinegar and let it soak for 15 minutes. Drain, rinse thoroughly, and pat the beef dry with paper towels.
Season the beef with soy sauce, crushed garlic, adobo, dried oregano, and lime juice. Toss to coat evenly, then cover and marinate in the refrigerator for at least 1 hour.
Heat the oil and sugar in a Dutch oven or cast aluminum pan (caldero), over medium heat. Stir occasionally and let the sugar caramelize until it turns brown.
Add the beef to the pan, flipping it as needed until browned on all sides.
Add the tomato paste and toss the beef to coat it evenly.
Add 1 cup of water, bring to a simmer, then let the meat cook (uncovered) for 15-20 minutes.
Once the liquid has reduced by half, add about ½ cup of water to keep the meat covered, and let it simmer for another 15-20 minutes. Repeat this process as needed, adding just enough water each time, until the meat is tender and easily breaks apart with a fork. This process can take anywhere from 45 minutes to an hour.
Add the sliced peppers and onions, then top off with a little more water to create enough sauce and keep the meat from drying out. Cover and let it simmer for 5-10 minutes more, or until the vegetables are tender but still slightly firm.
Turn off the heat, then stir in the cilantro. Cover and let it sit for a few minutes. Serve with rice, beans, and a green salad.

Habichuelas (beans)

Heat the oil in the 2.3 qt aluminum pan (caldero) over medium heat, then add the onions, peppers, and garlic. Sauté until the vegetables are softened.
Add the beans with their liquid. Then add the squash, sazón, oregano, bay leaf, and bouillon. Stir to combine.
Add the tomato sauce and enough water to cover the beans (about 1 can). It's fine if the squash peeks out a little, but make sure the beans are fully covered.
Bring the beans to a simmer, then cover the pan and turn the burner down low. Let the beans simmer for 25 minutes.
Remove 1 ½ cups of beans and a few pieces of squash with some of the broth. Mash together in separate bowl.
Return the mashed beans to the pan. Taste the beans and season with salt and pepper if needed. Stir well, and cover the pan with a lid. Let the beans cook for another 10-15 minutes.
Once the beans have thickened, stir in the chopped cilantro and serve.

Arroz blanco (white rice)

Using a mesh strainer, rinse the rice under cold running water until the water runs clear. Drain the rice well, letting all the water run off and set it aside.
In a caldero (or heavy-bottomed pan), heat the oil. Once it's hot, carefully add 2 ½ cups of water and salt. Bring the water to a boil.
Add the rice, give it a stir, and bring to a boil again. Keep stirring until the water evaporates.
Cover the pot, and turn the burner down to the lowest setting. Let the rice cook for 20 minutes. Do not lift the lid while the rice is cooking.
Once the rice is done, turn off the burner and let it sit, covered, for 5-10 minutes. Once it's rested, uncover the rice and taste it; the grains should be tender and separated. Fluff the rice with a fork and serve.

Notes

Things to know in advance:

It's best to clean and season the meat the night before — this cuts down on time and gives the meat the most flavor.
Chop and prep ingredients for all 3 dishes at the same time so it doesn't overwhelm or slow you down.
Go in order — start the meat first. While it simmers, work on the rice and beans.
Exception: If you're using dry beans, start with those since they take the longest. Boiled beans can take up to 2 hours to cook - read here to learn how to make beans from scratch.

Other tips and serving suggestions:

This classic meal has a lot of parts and can feel overwhelming at first! You'll find your rhythm after a few times.
If you want the meat to cook faster, cover it - may result in more liquid, you can cook it off by uncovering at the end. Make sure to check and stir frequently so the meat doesn't burn.
Serve with slices of avocado, a fresh green salad, tostones or platanos maduros.

Nutrition