Dominican Beans

• 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 onion, 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
• Accompaniment: cooked rice
• cotton kitchen string

1. Puree 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 pureed 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.

pink, water, cilantro, onion, garlic, olive oil, tomato paste, white vinegar, italian frying pepper, turkish, salt, oregano, black pepper, accompaniment, cotton kitchen string

Taken from www.epicurious.com/recipes/food/views/dominican-beans-236397 (may not work)