Cowboy Pintos Vegan
Cowboy Pintos recipe
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.
