Cowboy Pintos
Yield
6 servingsPrep
20 minCook
1 hrsReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pinto beans
dried |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | large |
onions
peeled, cut in 1/2 inch dice |
|
| 4 | each |
garlic cloves
peeled, finely minced |
|
| 3 | each |
carrots
peeled, cut in 1/2 inch dice |
|
| 2 | each |
celery stalks
cut in 1/2 inch dice |
|
| 1 | can |
italian plum (roma) tomatoes
28 ounces, reserve juices, drained, chopped |
*
|
| 6 | cups |
water
|
|
| 2 | each |
thyme sprigs
fresh |
* |
| 1 | teaspoon |
oregano
fresh |
|
| 2 | large |
cilantro
fresh, lightly bruised |
*
|
| ¼ | cup |
cilantro
fresh, chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
rice, cooked
or barley |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pinto beans
dried |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | large |
onions
peeled, cut in 1/2 inch dice |
|
| 4 | each |
garlic cloves
peeled, finely minced |
|
| 3 | each |
carrots
peeled, cut in 1/2 inch dice |
|
| 2 | each |
celery stalks
cut in 1/2 inch dice |
|
| 1 | can |
italian plum (roma) tomatoes
28 ounces, reserve juices, drained, chopped |
*
|
| 1.4 | l |
water
|
|
| 2 | each |
thyme sprigs
fresh |
* |
| 5 | ml |
oregano
fresh |
|
| 2 | large |
cilantro
fresh, lightly bruised |
*
|
| 59 | ml |
cilantro
fresh, chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
rice, cooked
or barley |
*
|
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.
