Cowboy Pintos Vegan
![Cowboy Pintos Vegan](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTg4NDUsInB1ciI6ImJsb2JfaWQifX0=--18d8c97646c80ca4a8eb9e065587ab9fa1277693/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_8b7f8df1080ae345da92.jpg)
Yield
4 servingsPrep
15 minCook
1½ hrsReady
1¾ hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
8 | ounces |
pinto beans
dried |
|
2 | tablespoons |
olive oil
|
|
1 | large |
onions
diced |
|
4 | cloves |
garlic
finely minced |
|
3 | each |
carrots
cut up |
|
2 | each |
celery stalks
cut up |
|
28 | ounces |
tomatoes, canned
chopped |
|
6 | cups |
water
|
|
2 | each |
thyme sprigs
|
* |
½ | teaspoon |
oregano
dried |
|
2 | sprigs |
cilantro
tied |
|
¼ | cup |
cilantro
chopped |
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
231.2 | ml/g |
pinto beans
dried |
|
3E+1 | ml |
olive oil
|
|
1 | large |
onions
diced |
|
4 | cloves |
garlic
finely minced |
|
3 | each |
carrots
cut up |
|
2 | each |
celery stalks
cut up |
|
809.2 | ml/g |
tomatoes, canned
chopped |
|
1.4 | l |
water
|
|
2 | each |
thyme sprigs
|
* |
2.5 | ml |
oregano
dried |
|
2 | sprigs |
cilantro
tied |
|
59 | ml |
cilantro
chopped |
|
Directions
Sort and wash beans.
Soak overnight, covered with 2 inches of water.
Rinse several times and drain. Set aside.
Add fresh cilantro, parsley, and/or basil at the very end.
Place oil in a large, heavy pot over medium-low heat.
Add the onion and cook 10 minutes or until wilted.
Add garlic during last 2 minutes.
Stir occasionally. Add carrots, celery and reserved drained beans.
Add tomatoes and ½ cup 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 1½ hours or until beans are tender but not mushy, skimmy any foam that rises to the surface.
Remove tied cilantro and add freshly chopped cilantro; season with pepper to taste.
Make sure the beans are softened to your satisfaction before adding salt.
Serve over white rice or barley.