Dominican Republic 365
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LunchDominican dish
Chambre
The thick, rustic soul food of the south
Total time85 min
Serves6
DifficultyMedium
SpiceMild
Meal type
Lunch
Region
South
Prep time
20 min
Cook time
65 min
The dish
Chambre
Chambre is a thick, rustic stew that is the ultimate one-pot comfort food of the Dominican south. Unlike La Bandera where rice and beans are served separately, chambre combines everything — rice, several types of beans, and whatever meats are available — into a single, thick, porridge-like dish that is deeply satisfying and enormously flavorful.
The dish originated in the rural southern provinces, particularly in the Azua, San Juan, and Barahona regions, where it was a practical way for farming families to cook a nutritious meal with whatever ingredients they had on hand. Typical chambre includes red beans, pigeon peas, longaniza sausage, pork, and sometimes smoked meats, all simmered together until the rice breaks down and the stew becomes wonderfully thick.
Chambre is the kind of dish that tastes even better the next day, when the flavors have had time to meld further. It is particularly popular during cooler months and is considered essential fare for rural celebrations and community gatherings in the south.
What goes in
Key ingredients
ricered beanspigeon peasporklonganiza sausagesofritogarlicoreganopumpkinonion
Make it at home
How to make Chambre
- 1
Cut pork into small pieces and slice longaniza sausage, then brown both together in a large heavy pot over medium-high heat 6 to 8 minutes, letting the sausage release its fat.
- 2
Stir in sofrito, minced garlic, oregano, and diced onion, and cook 2 to 3 minutes until fragrant.
- 3
Add the soaked red beans and pigeon peas along with diced pumpkin, and stir to coat everything in the sofrito.
- 4
Pour in water to cover generously, bring to a boil, then reduce heat to medium-low, cover, and simmer 30 to 35 minutes until the beans are nearly tender.
- 5
Stir in the rice, adding more hot water if needed so the liquid sits about 2 cm above the rice and beans.
- 6
Bring back to a gentle boil, then reduce heat to low, cover tightly, and cook 20 to 25 minutes without lifting the lid, until the rice is tender and most of the liquid is absorbed.
- 7
Turn off the heat and let the pot rest covered for 5 minutes, then fluff gently with a fork; the finished chambre should be thick and moist, not dry like separate rice and beans.
- 8
Adjust salt to taste and serve hot in bowls.
A home-style reference method; every family and kitchen has its own version.
On the table
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