Dominican Beans

• 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

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.

pinto beans, water, cilantro, onion, garlic, olive oil, tomato paste, white vinegar, sweet pepper, bay leaves, salt, oregano, black pepper

Taken from www.food.com/recipe/dominican-beans-192263 (may not work)