Dominican Bean Stew / Habichuelas Rojas Guisadas

• 2 cups red kidney beans, boiled very soft
• water, in which you boiled the bean
• 2 sprigs fresh cilantro, with leaves
• 1 cubanelle pepper, chopped
• 1 small red onion, quartered
• 1 chicken stock cube
• 1 tablespoon tomato paste
• 2 tablespoons oil
• 2 garlic cloves, mashed
• 1 pinch oregano
• salt

1. Do-ahead tip: Buy a small bag of uncooked beans and put half of the bag in a large pot, fill with water almost to the top, simmer over medium-low heat for 3-4 hours or test for doneness (hold one between your fingers and squeeze, if it easily mashes without much pressure they're done.)
2. Don't drain and you can keep them in a tightly sealed container for up to 2 days or you can freeze them for up to a month and thaw completely before using.
3. These taste so much better than the canned ones but it's not going to hurt if you use those for a shortcut.
4. If you are using canned beans it should be 2 cans.
5. In a pot heat the oil.
6. Add oregano, onion, garlic, tomato paste, peppers, salt and herbs.
7. Stir and add two tablespoons of water.
8. Add the beans and simmer.
9. When the water has almost evaporated add the chicken stock, cilantro and two more tablespoons of water, stir.
10. Add the remaining water mashing the beans over heat.
11. Boil at medium heat until it reaches a creamy consistency.
12. Remove cilantro before serving.
13. Adjust salt to taste.
14. Serve over white rice.

red kidney beans, water, cilantro, cubanelle pepper, red onion, chicken, tomato paste, oil, garlic, oregano, salt

Taken from www.food.com/recipe/dominican-bean-stew-habichuelas-rojas-guisadas-262429 (may not work)