1 cup dried Dermason Beans (or navy or cannellini beans if you can't find dermason)
1 large onion (diced)
1 banana pepper or pablono pepper (diced)
2 tbs of canola oil
1 tbs of tomato paste
1 tbs of red pepper paste (if you can't find pepper paste use 1 1/2 tbs of tomato paste)
1 can (14 oz) tomatoes, petite diced
2 cups of boiling water
1 tsp of black pepper
1. Soak the beans overnight (1 cup dried beans yields 2 1/2 cups cooked beans), if you are using dried beans change the water 2 times while soaking, next day boil them until soft. To save cooking time you can skip the soaking process and pressure cook the beans for 30-40 min.
2. In a large pot, heat the oil, add onion and pepper and saute until soft.
4. Add tomato paste and pepper paste and stir for 3 min. Add the tomatoes and cook for another 3-4 min.
5. Add the beans, salt and water, cook on medium low for 35 min. If you prefer spicy, you can add dried chili peppers.