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 name chapea is more common in the south of the country, while chambre is used more in the north. 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
Discard the soaking water and pour in fresh water to cover generously. If using dried red kidney beans, boil vigorously for at least 10 minutes before reducing the heat. Cover and simmer until the beans are 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 over low heat, stirring frequently, until the rice is tender and the stew is as thick as you like.
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.