Fresh Pinto Beans with Tomatoes
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pinto beans
fresh |
|
| ¼ | cup |
olive oil
fruity |
|
| 1 | each |
onions
onion finely diced or grated |
|
| 2 | each |
tomatoes
large , , seeded and |
|
| ¼ | teaspoon |
paprika
sweet |
|
| 1 | pinch |
cumin
ground |
*
|
| 1 | each |
garlic cloves
large |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
sugar
if necessary |
*
|
| 1 | cup |
water
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | tablespoon |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pinto beans
fresh |
|
| 59 | ml |
olive oil
fruity |
|
| 1 | each |
onions
onion finely diced or grated |
|
| 2 | each |
tomatoes
large , , seeded and |
|
| 1.3 | ml |
paprika
sweet |
|
| 1 | pinch |
cumin
ground |
*
|
| 1 | each |
garlic cloves
large |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
sugar
if necessary |
*
|
| 237 | ml |
water
|
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 15 | ml |
cilantro
chopped |
|
Directions
Shell beans, rinse them off and put them in a saucepan with water to cover.
Bring to a boil for 15 minutes, then drain and return the beans to the pan.
Add the oil, onions, tomatoes, paprika, cumin, garlic, ½ teaspoon salt, some freshly ground pepper and a cup of water.
Cover and cook over a low flame until the beans are tender, about an hour.
Taste for salt and add more if necessary.
If the tomatoes are too acidic, add enough sugar to balance the flavor.
Remove from heat and season to taste with the lemon juice.
Turn beans, and their juices, into a serving dish.
Garnish with the parsley and cilantro.
