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.
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
Special equipment: cotton kitchen string
Accompaniment: cooked rice
Directions
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.
