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Cowboy Pintos
Recipe By : Sheila Lukins in __Parade Magazine__, March 1996
Serving Size : 6 Preparation Time :0:00
Categories : Beans and Legumes Main Dishes
Southwestern
Amount Measure Ingredient -- Preparation Method
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8 ounces dried pinto beans
2 tablespoons olive oil
1 large onion (peeled) -- cut in 1/2" dice
4 cloves garlic -- peel & finely minced
3 carrots (peeled) -- cut in 1/2" dice
2 ribs celery -- cut in 1/2" dice
1 28-oz. can plum tomatoes (reserve juices) -- drained and chopped
6 cups water
2 sprigs fresh thyme
1 teaspoon fresh oregano
2 large fresh cilantro sprigs -- lightly bruised
1/4 cup fresh cilantro leaves -- chopped
salt -- to taste
freshly ground black pepper -- to taste
cooked white rice (or barley) -- for serving
Pick over the beans, discarding any stones. Soak overnight, covered with 2
inches of water. Rinse several times and drain. Set aside.
Place the oil in a large, heavy pot over medium-low heat. Add the onion and
cook for 10 minutes or until wilted, adding the garlic during the last 2
minutes. Stir occasionally. Add the carrots, celery and reserved drained
beans.
Add the chopped tomatoes with 1/2 cup of the reserved 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 hours or until beans are tender
but not mushy, skimming any foam that rises to the surface. Stir in the
chopped cilantro and season to taste with salt and pepper.
Serve immediately as a soup or serve in bowls over cooked white rice or
barley. Makes 6 servings.
Notes: This recipe appeared in an article by __The Silver Palate Cookbook__
author, Sheila Lukins, in the Parade section of the Sunday newspapers in March
1996. Recipe uploaded to the CompuServe library by Lon Hall on 3/30/96.
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