Cowboy Pintos Vegan

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.