Dominican Beans
From lindsayll 15 years agoIngredients
- 2 (14- to 15-oz) cans pink or pinto beans, drained and rinsed shopping list
- 4 cups water shopping list
- 1 (2-oz) bunch cilantro (without roots) shopping list
- 1 large oion, chopped shopping list
- 2 large garlic cloves, chopped shopping list
- 2 tablespoons olive oil shopping list
- 3 tablespoons tomato paste shopping list
- 1 tablespoon distilled white vinegar shopping list
- 1 Cubanelle or Italian frying pepper (not spicy; 4 oz), halved lengthwise, stem and seeds discarded shopping list
- 2 Turkish bay leaves or 1 California shopping list
- 1 teapsoon salt shopping list
- 1/2 teaspoon dried oregano, crumbled shopping list
- 1/2 teaspoon black pepper shopping list
- Special equipment: cotton kitchen string shopping list
How to make it
- 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.
People Who Like This Dish 2
- notyourmomma South St. Petersburg, FL
- lovemybirds Dayton, OH
- kaijavb MD
- lindsayll New York
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