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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Simple bean side dish, that goes great with grilled meat, hispanic main dishes, etc. Servings are side sized; easy to double recipe to make sure you have plenty to go around and for leftovers. From Gourmet, November 2006 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 oion, 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 |
Directions:
1. Purée half of beans in food processor 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- 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.
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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