This Latin American bean recipe from Gourmet is one of the tastiest bean dishes that I know of. It's easy, but you need to simmer it for a while.
It's great with rice, or you can just have it by itself with some salad on the side. Add some shredded cheese on the side too, although I'm not sure that's how Dominicans would have it:)
Because it takes some time to prepare, you might want to double the recipe and freeze the leftovers for later use.
It's great with rice, or you can just have it by itself with some salad on the side. Add some shredded cheese on the side too, although I'm not sure that's how Dominicans would have it:)
Because it takes some time to prepare, you might want to double the recipe and freeze the leftovers for later use.
Enjoy:)
DOMINICAN BEANS
Ingredients:
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 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon black pepper
Special equipment: cotton kitchen string
Directions:
Purée half of beans in food processor with 1 cup water until smooth.
Tie cilantro into a tight bundle with string.
Cook onion and garlic in olive oil in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until onion is softened but not brown, about 8 minutes. Add tomato paste, vinegar, and 1 cup water, then bring to a boil and cook, stirring, 2 minutes.
Add puréed 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.
Makes 4 (main course) or 8 (side dish) servings.
DOMINICAN BEANS
Ingredients:
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 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon black pepper
Special equipment: cotton kitchen string
Directions:
Purée half of beans in food processor with 1 cup water until smooth.
Tie cilantro into a tight bundle with string.
Cook onion and garlic in olive oil in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until onion is softened but not brown, about 8 minutes. Add tomato paste, vinegar, and 1 cup water, then bring to a boil and cook, stirring, 2 minutes.
Add puréed 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.
Makes 4 (main course) or 8 (side dish) servings.
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