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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:
1hr 55mins
Serves:
Units:

ingredients

directions

  • Puree half of beans in a food processor or blender with 1 cup water until smooth.
  • Tie cilantro into a tight bundle with string.
  • 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.
  • Add tomato paste, vinegar, and 1 cup water, then bring to a boil and cook, stirring, 2 minutes.
  • 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).
  • Remove and discard Italian pepper halves, cilantro, and bay leaves, then serve.
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RECIPE MADE WITH LOVE BY

@JoJoStar
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@JoJoStar
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"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."
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  1. Ginny Sue
    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.
    Reply
  2. amjatl
    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.
    Reply
  3. ylietteguzman
    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!
    Reply
  4. Cristina Barry
    I never cook with pinto beans, I usually sprinkle them over a salad. I followed the receipe, except for one ingredient - instead of grabbing a sweet pepper, I accidentally grabbed a hot italian pepper :). However, no regrets, I loved the spicy kick. I served it over basmati rice for my guests, and for myself since it was saucy, I ate it like soup with a dollop of sour cream to sooze the heat from the pepper. If you want the beans to be thicker, let the beans simmer for over 2 hours or cut back on the last 2 cups of water. Next time, I may experiment with either black or kidney beans. Thank you Jojo for a simple and great tasting recipe.
    Reply
  5. JuliethCoOkS
    I love this recipe! So clear and defined! Thanks! Moved out of the nest and am now with my boyfriend and pregnant 5 months, so this will really help in the future.
    Reply
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