Jump to SV Aphrodite’s Really Good Beans Recipe.

This blog post is about how our cruising family is going meatless in the Dominican Republic (DR). I’m winning them over one bean meal at a time.

Luperón, DR

We have been in Luperón, DR, for six weeks. Of course, cultural differences still exist from what I’m used to in Canada. But I am no longer wringing my hands with culture shock because the celery looks floppy. In fact, today, I bought a cabbage that was being ravaged by live caterpillars. I discarded the outer leaves. Everyone is happy.

Going Meatless: Embracing Bean Life

This blog post highlights the cultural difference that has affected me most: meat. I am going meatless. My family isn’t entirely happy about the shift, but my beans recipe is helping with our transition.

I haven’t eaten meat or eggs since we arrived in the Dominican Republic. I can’t get past the fact that the meat here looks like the animal from whence it came.

Chickens without antibiotics are actually scrawny beasts. Egg yolks are slightly less perky, and there are no dates stamped on the eggshells.

I’m accustomed to eating highly processed items. The irony is that — assuming there is reliable refrigeration — the meat and eggs here are probably better for me than what I had consumed from a styrofoam package in Canada.

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SV Aphrodite’s Really Good Beans Recipe

After six years of making beans aboard SV Aphrodite, I’ve finally stumbled upon perfection. The secret? A handful of red lentils that melt down to create a rich, velvety thickness—and a grated apple for just the right touch of natural sweetness.

One bowl of these, and you’ll save the airfare for the instant sensation of travel. This is what it tastes like a lunch time on our sailboat.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50 minutes (High Pressure)
• Yield: 6–8 servings
• Method: Instant Pot or Pressure Cooker

Ingredients

The Base

• 2 cups pinto beans (soaked and rinsed)
• ½ cup red lentils (rinsed)
• 6 cups water

Fresh Aromatics & Produce

• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 1 ripe tomato, chopped
• 1 apple (red preferred), grated (peel-on is fine)
• 2 cloves garlic, minced

Acid & Sweetness

• ¼ cup white vinegar
• Splash of fresh lime juice
• ¼ cup nutmeg syrup (Substitute: maple syrup, honey, or brown sugar with a pinch of nutmeg)

Seasonings & Spices

• ½ cup tomato paste
• 1 packet Goya Tropical Seasoning (Substitute: 1 chicken or vegetable bouillon cube)
• 2 tsp ground cumin
• 1 tsp coriander seeds
• ¼ tsp ground allspice
• ¼ tsp black pepper
• Tiny pinch ground cloves
• 1 cinnamon stick
• 1 bay leaf
• Dash of dried thyme
• Sprinkle of dried onion
• Sprinkle of dried parsley
• 1–2 tsp salt (adjust to taste)

The Kick

• ¼ cup Frank’s RedHot sauce (or your favorite hot sauce)

1. Prep the Legumes

Rinse your soaked pinto beans and red lentils thoroughly under cool water. Transfer them directly into the Instant Pot or pressure cooker liner.

2. Combine All Ingredients:

Add the chopped green pepper, onion, tomato, grated apple, and minced garlic. Pour in the 6 cups of water, tomato paste, vinegar, lime juice, nutmeg syrup, hot sauce, and all spices and seasonings. Give everything a thorough stir to combine.

3. Pressure Cook:

Secure the lid and set your Instant Pot or pressure cooker to High Pressure for 50 minutes.

4. Depressurize and Serve:

Allow a natural release for 10–15 minutes, then carefully vent any remaining pressure. Remove the bay leaf and cinnamon stick. Stir well—the red lentils will have broken down completely to create a thick, rich sauce.

On Pinterest

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