Creamy Dominican Red Bean Moro with Turkey Meatballs, Roasted Squash and Pickled Onion

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. In a bowl, toss the squash with 1 tablespoon olive oil, sweet paprika, 1/4 teaspoon salt, and a pinch of black pepper. Spread on a tray and roast for 25 to 30 minutes at 425°F / 220°C, turning once, until tender and browned on the edges.

2. 2

   While the squash roasts, place the ground turkey, 4 minced garlic cloves, 1 teaspoon dried oregano, 3/4 teaspoon salt, 1/2 teaspoon black pepper, the egg, and 2 tablespoons chopped red onion in another bowl. Mix gently and shape into 16 small meatballs.

3. 3

   Heat a wide skillet or caldero over medium heat with 1 tablespoon olive oil. Brown the turkey meatballs for 6 to 8 minutes, turning so they sear on all sides. They do not need to be fully cooked at this stage; transfer them to a plate.

4. 4

   In a small bowl, combine the sliced red onion with lime juice, white vinegar, and a pinch of salt. Mix and let it pickle while you prepare the rest of the dish.

5. 5

   For the moro, heat the remaining 1 tablespoon olive oil in a medium caldero over medium heat. Sauté the remaining chopped red onion, cubanelle pepper, and the remaining 2 garlic cloves for 3 to 4 minutes, until softened.

6. 6

   Add the tomato paste, the remaining dried oregano, and the green olives. Cook for 1 minute, stirring, to deepen the flavors.

7. 7

   Stir in the cooked red beans with 1 cup of their liquid, the water, bay leaf, 1 teaspoon salt, and 1/4 teaspoon black pepper. Once it comes to a boil, add the long-grain rice and half of the fresh cilantro.

8. 8

   Stir only once, reduce the heat to low, cover, and cook for 18 to 20 minutes until the rice is almost tender. Set the browned meatballs over the moro, cover again, and cook 8 to 10 minutes more, until the rice is done and the meatballs reach a safe internal temperature of 165°F / 74°C.

9. 9

   Turn off the heat and let the moro with the meatballs rest, covered, for 5 minutes. Remove the bay leaf, fluff the rice with a fork, and add the remaining fresh cilantro and 1 additional teaspoon lime juice.

10. 10

    Serve the creamy moro with the turkey meatballs, the roasted squash on top or on the side, and finish with the pickled red onion plus a little of its liquid for brightness.