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Dominican Beans

4.2

(13)

Sweetened by pepper and rounded out with cilantro, vinegar, and tomato paste, this Latin American staple is perfect with anything on your table or as a meal itself.

Cooks' note:

Beans can be puréed and cooled completely, uncovered, then chilled, covered, 3 days.

Recipe information

  • Total Time

    2 hr

  • Yield

    Makes 4 (main course) or 8 (side dish) servings

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 onion, 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
Accompaniment: cooked rice

Special Equipment

cotton kitchen string

Preparation

  1. Step 1

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

    Step 2

    Tie cilantro into a tight bundle with string.

    Step 3

    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.

    Step 4

    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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