Cowboy Pintos

Directions

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 ½ 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 1½ 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.