Saturday, December 02, 2006

Dominican Beans - from

This reminds us of the American southern favorite Red Beans and Rice. Start by pureeing 1 can of pinto beans along with 1C water. Cook 1 large chopped onion and 2 large cloves of garlic in 2T olive oil. Add 3T tomato paste, 1T vinegar and 1C water. Bring the mixture to a boil. Add the pureed beans and another can of whole pinto beans, a cubanelle pepper which has been halved and seeded, 2 bay leaves, a bunch of cilantro which has been tied with string in a bunch, 1t salt, 1/2t oregano, and 2C water. Simmer, uncovered stirring occationally for about 1 1/2 hrs to reduce and thicken the mixture. Remove and discard the pepper and cilantro. Serve with rice. We served tabasco on the side since the dish has no heat whatsoever. We also think that the dish could be prepared using dried beans with an appropriate adjustment to cooking time. We garnished the beans with chopped cilantro and served it with crusty bread.



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