Dominican Beans

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.

• Ready In: 1 hr 55 mins
• Serves: 4-8

Ingredients

• 28 -30  ounces canned pinto beans, drained and rinsed
• 4  cups water
• 2  ounces fresh cilantro
• 1  large onion, chopped
• 2  large garlic cloves, chopped
• 2  tablespoons olive oil
• 3  tablespoons tomato paste
• 1  tablespoon distilled white vinegar
• 1  sweet pepper (italian frying pepper-halved lengthwise, stem and seeds discarded)
• 2  bay leaves
• 1  teaspoon salt
• 1⁄2 teaspoon dried oregano, crumbled
• 1⁄2 teaspoon black pepper

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.