Active Time

　　25 minutes

　　Total Time

　　2 hr

　　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.

　　

Ingredients

Makes 4 (main course) or 8 (side dish) servings

　　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

　　

Special Equipment

cotton kitchen string

　　

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.

　　Cooks' note:

　　Beans can be puréed and cooled completely, uncovered, then chilled, covered, 3 days.