Some great recipes from the Dominican Republic include mangu, which is mashed plantains, and stewed beans. Although versions of these dishes are common in other Latin American cuisines, each country makes it distinct.
To make mangu, peel and cut 4 unripe plantains lengthwise. Boil them in water with 1 1/2 teaspoons of salt until they are tender. Remove the cooked plantains from the water, and mash them with a fork until there are no lumps. Then, add 4 tablespoons of olive oil, and continue to mash until the mixture is smooth.
To make Dominican stewed beans, soak 2 cups of dry pinto beans overnight, and afterward, boil them in fresh water for about 20 minutes or until the beans are soft. Separate the beans from the water, but do not discard the water. In a separate pan, heat 1 tablespoon of olive oil, and when the oil is hot, add 1 pinch of oregano, 1 chopped bell pepper, 1 quartered small red onion, 2 cloves of crushed garlic, 1 cup of diced West Indies pumpkin and 1 cup of tomato sauce. Stir for 30 seconds, and then add the cooked beans, continuing to stir for about one minute before adding 6 cups of the reserved bean water. Lightly crush the beans with a potato masher until the dish reaches a creamy consistency. Salt it to taste, and serve with white rice or a meat dish.