• Dombrés de haricots rouges

    Red bean dombrés

    Plat de résistance

    Préparation

    25 minutes

    Cuisson

    1h30

    The dombrés are from the "sister island" Guadeloupe (another French island in the Caribbean) and would have arrived in Martinique subsequently. It was the Dutch Jews who fled from Brazil who cooked them on the island. Little by little, they incorporated it into different elements to such an extent that we find them today in shrimp, lentils, cod, queen conch or red beans like here.

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Ingredients

For 6 servings:

  • 500 gr of red beans
  • 1 kg of all-purpose flour
  • 3 pork tails
  • Pepper
  • 4 pinches of salt
  • 50 cl of water
  • 1 onion
  • ½ garlic clove
  • 1 small dried chilli (optional)
Preparation
  1. The day before, let the beans soak to make the grain more porous and therefore more suitable for cooking.
  2. Drain the red beans then cook them in water in a pressure cooker.
  3. Add the garlic after having peeled and minced it using a garlic press, the onion cut into rings, the chilli and the pepper.
  4. Close the pressure cooker for an hour.
  5. In a container, spill the flour.
  6. Add the water and salt to it.
  7. Knead until it forms a smooth dough.
  8. Cut the pigtail into pieces.
  9. Open the pressure cooker after turning off the heat and add the pigtail in pieces.
  10. Relight the heat, leaving it at medium temperature.
  11. Meanwhile, make small balls the size of two marbles that you will add to the mixture on the fire.
  12. Cook for about half an hour, stirring frequently.
  13. Turn off the heat and let cool for a few minutes before serving.

Plus d'infos

  • Conseil
    • Allow enough water before you start to put the flour balls in the water. Adding cold water after having introduced the dombrés in the preparation would tend to prevent the hardening of the flour balls.