La Bandera

by AJ

1 lb. dry red beans

8 c. water

1 large red onion, chopped

3 cloves garlic, minced

1 small green bell pepper, chopped

1/2 c. celery, chopped

1 t. oregano

1/2 T. freshly chopped cilantro

2 T. olive oil

1 cube chicken bouillon

1 t. vinegar

2 t. tomato paste

The day prior to making the dish, soak the beans in sufficient water to cover them and leave them overnight.  In a large pot, bring to a boil 8 cups of water.  Add the soaked beans, cover, and reduce temperature to medium.  Cook until the beans are soft.  It may be necessary to add 1 or 2 cups more of water during this process that can take 1 1/2 to  2 hours  The length of cooking time depends on the quality of the beans used.  Once cooked, set aside and leave in the water.  

In another pot, sauté the onion, green pepper, celery, garlic, oregano and cilantro in the olive oil.  Add the cube of chicken bouillon, vinegar, tomato paste and a cup of water from the cooked beans.  Cook for 5 minutes, stirring occasionally.  Add this mixture to the beans.  Mix well and cook uncovered on medium-low heat for about 20 minutes, or until the liquid has been reduced by half.  Serve over cooked white rice.

~AJ spent 2 years living in the Dominican Republic.  The traditional meal in the DR is, without a doubt, La Bandera.  It consists simply of rice and beans.  AJ translated the directions from "La Cocina Dominicana"