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Cowboy Pintos Vegan

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Cowboy Pintos Vegan

Cowboy Pintos recipe

 

Yield

4 servings

Prep

15 min

Cook

hrs

Ready

hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
8 ounces pinto beans
dried
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2 tablespoons olive oil
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1 large onions
diced
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4 cloves garlic
finely minced
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3 each carrots
cut up
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2 each celery stalks
cut up
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28 ounces tomatoes, canned
chopped
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6 cups water
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2 each thyme sprigs
*
½ teaspoon oregano
dried
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2 sprigs cilantro
tied
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¼ cup cilantro
chopped
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g pinto beans
dried
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3E+1 ml olive oil
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1 large onions
diced
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4 cloves garlic
finely minced
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3 each carrots
cut up
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2 each celery stalks
cut up
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809.2 ml/g tomatoes, canned
chopped
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1.4 l water
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2 each thyme sprigs
*
2.5 ml oregano
dried
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2 sprigs cilantro
tied
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59 ml cilantro
chopped
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 755g (26.6 oz)
Amount per Serving
Calories 19635% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 546mg 23%
Total Carbohydrate 10g 10%
Dietary Fiber 8g 31%
Sugars g
Protein 13g
Vitamin A 175% Vitamin C 53%
Calcium 16% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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