Bloom on a Budget: Dominican Beans & Rice

Okay, if you've been following you might be thinking, "Dang, does this guy only eat beans! Bet his house is aromatic." Well, to answer the first question, no I don't just eat beans and two your body adjusts to the increased fiber.  Another way to minimize the, uh, aromatics is to put a half teaspoon of baking soda in the pot at the end of cooking.  Just a little trick and it doesn't change the flavor.

This recipe is inspired by the people that wrote Give Them Something Better.  Fantastic book written by a team of Seventh Day Adventists.  If you're unaware they follow a vegan diet based on their interpretation of The Good Book.  Without further ado…

Ingredients

• 1 pound of pinto beans (sorted, rinsed, and soaked over night)
• Large sweet onion quartered (use only 3 pieces)
• Large green pepper cored, seeded and quartered (use only 3 pieces)
• 1 tsp salt
• 1 (8 oz) can tomato sauce
• 1/3 cup loosely packed cilantro 
• 1 clove garlic crush and finely minced
• 1 tablespoon distilled vinegar 
• Additional cilantro for garnish 

Directions

• Place bean in crock pot with enough water to cover by about 2 inches
• Cook on low for about 8 hours
• Remove pepper and onion pieces and place in a blender with a cup of the cooked beans, bean water (about a cup), cilantro, vinegar, and tomato sauce
• Blend until smooth and pour back into the pot and stir well 
• Serve over spanish rice, sprinkle with chopped cilantro