Total Time
1hr 55mins
Prep 25 mins
Cook 1 hr 30 mins

A Latin American staple. Serve with rice and you've got a wonderful meal. Gourmet. Serves 4 as a main course, or 8 as a side dish.

Ingredients Nutrition

Directions

  1. Puree half of beans in a food processor or blender with 1 cup water until smooth.
  2. Tie cilantro into a tight bundle with string.
  3. Cook onion and garlic in olive oil in a 5-6 quart pot over moderate heat, stirring occasionally, until onion is softened but not browned, about 8 minutes.
  4. Add tomato paste, vinegar, and 1 cup water, then bring to a boil and cook, stirring, 2 minutes.
  5. Add pureed and whole beans, Italian frying 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).
  6. Remove and discard Italian pepper halves, cilantro, and bay leaves, then serve.
Most Helpful

These beans were very good and tasted like they had been made from scratch. I don't know what an Italian frying pepper is, so I used a roasted red sweet pepper instead. I loved the method of flavoring the beans with the cilantro tied in a bundle; it really added to the flavor. I served these beans as a side dish with homemade carnitas.

Ginny Sue October 19, 2009

Excellent recipe. My husband is Dominican and his grandmother makes stewed beans all the time. Everyone raves over her beans, and I've been looking for a similar recipe. Only thing I did differently was to use the Goya small red kidney beans. I have a very large extended family, and I have never known any of them to cook with pinto beans.

amjatl October 01, 2009

These beans are exactly like the ones my mother cooks for me when I come over and visit... They turned out absolutely delicious, even over a bed of brown rice instead of white!

ylietteguzman September 13, 2009