Dombrés aux haricots rouges

Overview

Dombrés aux haricots rouges is a beloved Antillean one-pot of hand-pinched dumplings simmered in a fragrant pot of stewed red beans. Originating in the French Caribbean, especially Guadeloupe and Martinique, it reflects resourceful home cooking: a handful of pantry staples, slow coaxed flavor, and a satisfying, velvety broth. The dombrés themselves are small knots of dough made from all-purpose flour, water, and a touch of salt, simmered directly in the pot so they absorb the perfume of aromatics like onion, garlic, and thyme. Some households enrich the stew with a little smoked pork or bacon, while others keep it entirely meatless; either way, a final sprinkle of fresh scallions and parsley brings bright, herbal lift to the savory pot.

Ingredients

• 2 cups red beans, picked over and rinsed
• 2 cups all-purpose flour
• 1 cup water for the dough, plus more water for cooking
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 sprig thyme
• 1 bay leaf
• 1 small chili pepper (whole for mild heat or sliced for more)
• 4 ounces smoked pork or bacon, diced (optional)
• 2 scallions, thinly sliced
• 2 tablespoons chopped parsley
• 1 to 1½ teaspoons salt, to taste
• ½ teaspoon black pepper

Preparation

Soak the beans

Place the red beans in plenty of cool water and soak until they are plump and hydrated. If you prefer a speedier approach, cover the red beans with hot water, rest briefly, then drain and proceed.

Make the dombrés (dumpling dough)

In a bowl, combine the all-purpose flour with a generous pinch of salt. Drizzle in 1 tablespoon of vegetable oil, then add the measured water gradually, stirring with a spoon until a soft, slightly tacky dough forms. Knead just to bring it together; you want a supple ball that isn’t sticky. Cover and set aside while you begin the stew. When ready to shape, pinch off marble- to cherry-sized pieces and roll lightly between your palms; irregular shapes are traditional and help the dombrés catch sauce.

Prep aromatics and optional smoky bites

Finely chop the onion, mince the garlic, slice the scallions, and chop the parsley. Dice the smoked pork or bacon if using. Keep the thyme, bay leaf, and chili pepper handy.

Cooking process

1. Warm the pot: Set a heavy pot over medium heat with the remaining vegetable oil. Add the diced smoked pork or bacon (if using) and render gently until the edges take on light color and the fat perfumes the pot.
2. Build the base: Add the chopped onion with a pinch of salt and cook, stirring, until translucent. Stir in the minced garlic, then add the thyme, the bay leaf, and the chili pepper. Let the aromatics bloom briefly.
3. Introduce the beans: Drain and add the soaked red beans to the pot, stirring to coat them in the fragrant base. Pour in enough hot water to cover by about 2–3 fingers, and season lightly with salt and a pinch of black pepper.
4. Simmer to tenderness: Bring to a gentle bubble, then reduce the heat so the pot hums softly. Cook for 45–60 minutes, or until the red beans are approaching tenderness and the broth tastes rounded and savory. Add hot water as needed to keep the beans submerged and the texture brothy rather than dry.
5. Drop the dombrés: Taste the broth and adjust with more salt if needed. Add the shaped dombrés one by one, gently nudging so they don’t clump. They should have room to puff as they simmer.
6. Finish the stew: Continue simmering for 10–15 minutes, or until the dombrés are cooked through and the red beans are fully tender. The sauce should be lightly thickened from the starch in the dumplings; if it’s too thick, loosen with a splash of hot water. If it’s thin, simmer uncovered briefly. Season with salt and black pepper to taste, then remove the bay leaf and the thyme sprig.
7. Herbal finish: Off the heat, fold in the sliced scallions and chopped parsley. Let the pot rest a couple of minutes so the flavors settle into the dombrés.

How to enjoy

Ladle dombrés and red beans into warm bowls, making sure each serving gets a generous share of dumplings and broth. It’s wonderful on its own or alongside plain rice, avocado, or a bright salad. A dash of your favorite hot sauce complements the earthy red beans and the gentle heat of the chili pepper. For a heartier plate, serve with crisp plantains and a citrus wedge to squeeze over the steaming bowl.

Tips and substitutions

• Meatless variation: Skip the smoked pork or bacon; the stew still gains depth from the sautéed onion, garlic, and thyme. You can add an extra spoon of vegetable oil for richness.
• Heat control: Keep the chili pepper whole for a gentler warmth, or slice it to release more heat. Remove it before serving if you prefer just a whisper of spice.
• Dough texture: If the dombrés dough feels dry, wet your hands and add a drop of water. If sticky, dust with a bit more all-purpose flour. Well-balanced dough yields tender dumplings that hold their shape.
• Seasoning: Layer flavor gradually—light initial salt for the base, taste after the red beans soften, and finish with a final check of salt and black pepper so the broth sings.

Storage

Cool leftovers, then refrigerate in an airtight container. The dombrés will continue to absorb the broth, so when reheating, loosen with a splash of hot water and adjust salt as needed. The flavors deepen by the next day, and the tender red beans remain satisfyingly creamy.

FAQ

Can I use canned beans?

Yes. If using canned red beans, add them after the aromatics base is ready, simmer briefly to meld flavors, and proceed to drop the dombrés. You’ll need less overall water because canned beans arrive fully cooked.

How firm should the dumplings be?

They should be soft yet cohesive. A dough balanced with all-purpose flour, a touch of salt, a drizzle of vegetable oil, and just enough water yields dombrés that simmer to tender without falling apart.

What if the stew is bland?

Season in layers. Check salt at multiple points, bloom the garlic and onion thoroughly in vegetable oil, and be sure your thyme and bay leaf are fragrant. Finish with fresh scallions and parsley for brightness.