Recipe - Cowboy Pintos

8 ounce Dried Pinto beans
2 tablespoon Olive oil
1 lg Onion; minced
4 Cloves garlic; finely minced
3 Carrots; cut in 1/2" pieces
2 Stalks celery; cut in 1/2"
pieces
28 ounce Canned tomatoes; chopped,
juices reserved in a
measuring cup
6 cup Water
2 Sprigs fresh thyme
One half teaspoon Dried oregano
2 Sprigs cilantro; tied
One fourth cup Chopped cilantro
Pepper
Cooked rice or barley;
optional

From: PatH phannema@wizard.ucr.edu

Date: Thu, 25 Apr 1996 16:25:13 0700 (PDT)

Recipe By : Sheila Lukins Feb 96 Parade "The New Main Dish"

1. Sort and wash beans. Soak overnight, covered with 2 inches of water.
Rinse several times and drain. Set aside. Add fresh cilantro, parsley,
and/or basil at the very end.

2. Place oil in a large, heavy pot over mediumlow heat. Add the onion and
cook 10 minutes or until wilted. Add garlic during last 2 minutes. Stir
occasionally. Add carrots, celery and reserved drained beans.

3. Add tomatoes and One half cup of the reserved tomato juices, water, thyme and
oregano. Stir in the cilantro sprigs. Bring to a boil, reduce the heat to
medium and simmer, uncovered, for about 1 One half hours or until beans are
tender but not mushy, skimmy any foam that rises to the surface. Remove
tied cilantro and add freshly chopped cilantro; season with pepper to
taste. Make sure the beans are softened to your satisfaction before adding
salt.

4. Serve over white rice or barley.

Serve 6: per 1/6 233 cals, 38 g carbs, 10 g prot, 6 g fat, no chol.

NOTES : Pintopony beans. Substitute Anasazi from New Mexico. Both turn
pink after soaking. Do not add salt until the end of cooking or the beans
won't become tender as they cook. No bouillon, either.

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