La Bandera

Name: La Bandera
Prep time: 30 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 400g long-grain white rice; 250g dried red kidney beans (or 800g cooked/canned, drained); 600g bone-in chicken thighs or beef chuck, cut into 4 cm cubes; 2 large green plantains, peeled and sliced 1 cm thick; 1 medium green bell pepper, finely diced; 1 small red bell pepper, finely diced; 1 large onion, finely chopped; 4 garlic cloves, minced; 30g fresh coriander, chopped (or culantro if available); 2 ripe tomatoes, diced (or 200g canned chopped tomatoes); 2 tbsp tomato paste; 60ml vegetable oil (plus more for frying plantains); 1 tsp dried oregano; juice of 1 lime; salt and freshly ground black pepper

La Bandera — The Flag — is the Dominican Republic's national plate, eaten at midday in homes and small restaurants across the country. The name is a point of pride: white rice, red-stewed kidney beans, and braised meat are plated together in colors associated with the flag. The beans, known as habichuelas guisadas, are cooked in sofrito and tomato with a long braise that gives them a deep, savory body. Each component is cooked separately and served on the same plate: the rice as a neutral base, the beans poured generously alongside, the meat — usually chicken or beef — braised until tender. Fried plantains and a simple salad of cabbage or avocado complete the plate.

Total time1h 45m

Active time30m

Servings4

DifficultyMedium

Cost$$

Add to my meal plan

❤️

Rich in protein

Filling and nutritious

🕐

Slow simmered

Low and slow cooking

⭐

Traditional recipe

Authentic taste

Ingredients 4 servings

400g long-grain white rice
250g dried red kidney beans (or 800g cooked/canned, drained)
600g bone-in chicken thighs or beef chuck, cut into 4 cm cubes
2 large green plantains, peeled and sliced 1 cm thick
1 medium green bell pepper, finely diced
1 small red bell pepper, finely diced
1 large onion, finely chopped
4 garlic cloves, minced
30g fresh coriander, chopped (or culantro if available)
2 ripe tomatoes, diced (or 200g canned chopped tomatoes)
2 tbsp tomato paste
60ml vegetable oil (plus more for frying plantains)
1 tsp dried oregano
Juice of 1 lime
Salt and freshly ground black pepper

How to make it

1Soak the dried beans overnight if using; drain, cover with 1L fresh water and a pinch of salt, and simmer for 60–75 minutes, until fully tender; reserve 250ml of the cooking liquid.
2Season the meat with salt, pepper, oregano, and lime juice; rest for 15 minutes while you prepare the sofrito.
3Heat 2 tbsp oil in a heavy pot; make a sofrito: sauté the onion for 5 minutes, then add the garlic, both peppers, and half the coriander; cook 4 minutes until soft.
4Push the sofrito to one side; add the meat to the empty space and brown for 3–4 minutes per side; stir in 2 tbsp tomato paste and the diced tomatoes, cook for 3 minutes; pour in 500ml water, cover, and simmer for 35–40 minutes, until the meat is fork-tender and the sauce has thickened.
5Meanwhile cook the rice: rinse 400g of rice until the water runs clear; in a wide pot, heat 1 tbsp oil and 1 tsp salt, add the rice, cover with 700ml water, bring to a boil, then reduce to the lowest heat and steam, covered, for 18–20 minutes; rest 10 minutes off heat.
6Finish the beans: in a small pot, heat 1 tbsp oil and a spoonful of the sofrito set aside in step 3; add the drained beans plus 250ml reserved cooking liquid and 1 tsp salt; simmer for 12–15 minutes, mashing a handful against the side of the pot to thicken to a saucy consistency.
7Heat 5 cm of oil in a frying pan to 175°C; fry the plantain slices for 3–4 minutes until golden; drain on paper, flatten with a press or the back of a cup, and refry for 1–2 minutes until crisp; salt while hot.
8Plate each portion with rice as the base, a ladle of beans alongside, a generous portion of braised meat with its sauce, and 4–5 plantain rounds; finish with the remaining coriander, lime wedges, and a simple green salad.