Cowboy Pintos

Name: Cowboy Pintos
Ingredients: 8 ounces drid pinto beans; 2 tablespoons olive oil; 1 large onion, peeled and cut into 1/2 inch dice; 4 cloves of garlic, peeled and finely minced; 3 carrots, peeled and cut into 1/2 inch pieces; 2 ribs celery, cut into 1/2 inch pieces; 1 can (28 ounces) plum tomatoes drained (reserve juices) and chopped; 6 cups water; 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 2 large springs cilantro,; stems lightly bruised; 1/4 cup chopped cilantro leaves; Salt and freshly ground black pepper to taste; Cooked rice or barley for serving

15 ingredients

1 steps

Ingredients

8 ounces drid pinto beans
2 tablespoons olive oil
1 large onion, peeled and cut into 1/2 inch dice
4 cloves of garlic, peeled and finely minced
3 carrots, peeled and cut into 1/2 inch pieces
2 ribs celery, cut into 1/2 inch pieces
1 can (28 ounces) plum tomatoes drained (reserve juices) and chopped
6 cups water
2 sprigs fresh thyme, or 1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 large springs cilantro,
stems lightly bruised
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper to taste
Cooked rice or barley for serving

Directions

1

{"0":"Pick over the beans, discarding any stones. Soak overnight, covered with 2 inches of water. Rinse several times and drain. Set aside.","2":"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 occassionally. Add the carrots, celery and reserved drained beans.","4":"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 with salt and pepper to taste.","6":"Servie immediately as a soup or serve in bowls over rice or barley."}