Mashed bean stew

Directions

1. Do-ahead tip: Buy a small bag of uncooked beans and put half of the bag in a large pot, fill with water almost to the top, hard-boil for 10 minutes, then simmer over medium-low heat for 3-4 hours or test for doneness (hold one between your fingers and squeeze, if it easily mashes without much pressure they’re done.)

2. Don’t drain and you can keep them in a tightly sealed container for up to 2 days or you can freeze them for up to a month and thaw completely before using.

3. These taste so much better than the canned ones but if you are using canned beans, use 2 cans

4. In a pot heat the oil.

5. Add oregano, onion, garlic, tomato paste, peppers, salt and herbs.

6. Stir and add two tablespoons of water.

7. Add the beans and simmer.

8. When the water has almost evaporated add the stock, cilantro and two more tablespoons of water, stir.

9. Add the remaining water mashing the beans over heat.

10.  Boil at medium heat until it reaches a creamy consistency.

11. Remove cilantro before serving. Adjust salt to taste.

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