Dominican Beans
Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.
Ingredients:
2 (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 Tbsp. olive oil
3 Tbsp. tomato paste
1 Tbsp. distilled white vinegar
1 cubanelle or Italian frying pepper, halved lengthwise, stem and seeds discarded
2 Turkish bay leaves or 1 California bay leaf
1 tsp. salt
1/2 tsp. dried oregano, crumbled
1/2 tsp. black pepper
accompaniment: cooked rice
Instructions:
Puree half of the beans in a food processor with 1 cup water until smooth.
Tie the cilantro into a tight bundle with some string.
Cook the onion and garlic in olive oil in a 5-6 quart heavy pot over moderate heat, stirring occasionally, until the onion is softened but not brown, about 8 minutes. Add the tomato paste, vinegar and 1 cup of water. Bring to a boil and cook, stirring, for 2 minutes.
Add the pureed and whole beans, cubanelle pepper halves, cilantro, bay leaves, salt, oregano, pepper and remaining 2 cups of water, then simmer, uncovered, stirring occasionally, 1-1/2 hours (the mixture will reduce and thicken). Remove and discard the cubanelle pepper halves, cilantro, and bay leaves, then serve.
Recipe from Gourmet Magazine, November 2006.