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Add a photoServings: 6
Ingredients
- 8 ounce Dry Pinto beans
- 2 Tbsp. Extra virgin olive oil
- 1 lrg Onion, diced
- 4 x Cloves garlic, finely chopped
- 3 x Carrots, cut in 1/2" pcs
- 2 stalk celery, cut in 1/2" pcs
- 28 ounce Canned tomatoes, minced, juices reserved in a measuring c.
- 6 c. Water
- 2 sprg fresh thyme
- 1/2 tsp Dry oregano
- 2 sprg cilantro, tied
- 1/4 c. Minced cilantro Pepper Cooked rice or possibly barley, optional
Directions
- 1. Sort and wash beans. Soak overnight, covered with 2 inches of water.
- Rinse several times and drain. Set aside. Add in fresh cilantro, parsley, and/or possibly basil at the very end.
- 2. Place oil in a large, heavy pot over medium-low heat. Add in the onion and cook 10 min or possibly till wilted. Add in garlic during last 2 min. Stir occasionally. Add in carrots, celery and reserved liquid removed beans.
- 3. Add in tomatoes and 1/2 c. 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 1/2 hrs or possibly till beans are tender but not mushy, skimmy any foam which rises to the surface. Remove tied cilantro and add in freshly minced cilantro; season with pepper to taste. Make sure the beans are softened to your satisfaction before adding salt.
- 4. Serve over white rice or possibly barley.
- NOTES : Pinto-pony beans. Substitute Anasazi from New Mexico. Both turn pink after soaking. Don't add in salt till the end of cooking or possibly the beans will not become tender as they cook. No bouillon, either.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 475g | |
| Recipe makes 6 servings | |
| Calories 219 | |
| Calories from Fat 47 | 21% |
| Total Fat 5.27g | 7% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 233mg | 10% |
| Potassium 939mg | 27% |
| Total Carbs 34.76g | 9% |
| Dietary Fiber 8.7g | 29% |
| Sugars 6.43g | 4% |
| Protein 9.87g | 16% |
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