 |
Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
|
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:
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.
|
|