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 teapsoon salt
• 1/2 teaspoon dried oregano, crumbled
• 1/2 teaspoon black pepper
• Special equipment: cotton kitchen string
• Accompaniment: cooked rice

Instructions

1. Purée 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 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.