Recipe

Dominican Beans Recipe

	Lindsayll / All my dishes 2 months, 2 weeks ago Simple bean side dish, that goes great with grilled meat, hispanic main dishes, etc. Servings are "side" sized; easy to double recipe to make sure you have plenty to go around and for leftovers. From Gourmet, November 2006 Prep:15m Cook:90m Servings:6	Lindsayll
	beans cilantro spicy

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Ingredients

2 (14- to 15-oz) cans pink or pinto beans, drained and rinsed

4 cups water

1 (2-oz) bunch cilantro (without roots)

1 large oion, chopped

2 large garlic cloves, chopped

2 tablespoons olive oil

3 tablespoons tomato paste

1 tablespoon distilled white vinegar

1 Cubanelle or Italian frying pepper (not spicy; 4 oz), halved lengthwise, stem and seeds discarded

2 Turkish bay leaves or 1 California

1 teapsoon salt

1/2 teaspoon dried oregano, crumbled

1/2 teaspoon black pepper

Special equipment: cotton kitchen string

Directions

Purée half of beans in food processor with 1 cup water until smooth.

Tie cilantro into a tight bundle with string.

Cook onion and garlic in olive oil in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until onion is softeneed but not brown, about 8 minutes. Add tomato paste, vinegar, and 1 cup water, then bring to a boil and cook, stirring, 2 minutes.

Add puréed and whole beans, Cubanelle pepper halves, cilantro, bay leaves, salt, oregano, pepper, and remaining 2 cups water, then simmer, uncovered, stirring occasionally, 1 1/2 hours (mixture will reduce and thicken). Remove and discard Cubanelle pepper halves, cilantro, and bay leaves, then serve.

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