Sweetened by pepper and rounded out with cilantro, vinegar, and tomato paste, this Latin American staple is perfect with anything on your table or as a meal itself.
Beans can be puréed and cooled completely, uncovered, then chilled, covered, 3 days.
Recipe information
Total Time
2 hr
Yield
Makes 4 (main course) or 8 (side dish) servings
Ingredients
Special Equipment
Preparation
Step 1
Purée half of beans in food processor with 1 cup water until smooth.
Step 2
Tie cilantro into a tight bundle with string.
Step 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.
Step 4
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.
