Niki’s Dominican Beans

In all Latin American kitchens ‘rice and beans’ are a staple with most proteins. You can make big batches to always have on hand and it also freezes well.


  • 2 tbsp of olive oil
  • A couple mixed bell peppers, chopped up roughly
  • 2 tbsps of tomato puree
  • 1 teaspoon of bouillon powder
  • 1 tsp oregano
  • 1 tsp of smoked paprika 
  • 1 tsp of sea salt
  • 1/2 tsp of ground black pepper
  • 1 can of black beans, drained and washed
  • Up to 200ml of water
  • 1 tsp freshly squeezed lemon juice
  • A can of chopped tomatoes


  • Start off by heating your oil in a small pot over a medium high heat. Sautee the peppers, boullion, oregano, smoked paprika, sea salt and black pepper for about 2 minutes. Add in the tomato puree and cook this out for a further 3 minutes or so.
  • Stir in black beans now along with the chopped tomatoes and water. Bring to a boil. Lower the heat to medium and let simmer for about 15-20 minutes or until beans are tender and liquid has reduced by half. Lastly, squeeze in your lemon juice, stir and serve hot!

Hi there!

Welcome to my page, dedicated to sharing healthy and tasty food for all. Enjoy!

Niki x