* Exported from MasterCook Mac * Cowboy Pintos Recipe By : Sheila Lukins in __Parade Magazine__, March 1996 Serving Size : 6 Preparation Time :0:00 Categories : Beans and Legumes Main Dishes Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces dried pinto beans 2 tablespoons olive oil 1 large onion (peeled) -- cut in 1/2" dice 4 cloves garlic -- peel & finely minced 3 carrots (peeled) -- cut in 1/2" dice 2 ribs celery -- cut in 1/2" dice 1 28-oz. can plum tomatoes (reserve juices) -- drained and chopped 6 cups water 2 sprigs fresh thyme 1 teaspoon fresh oregano 2 large fresh cilantro sprigs -- lightly bruised 1/4 cup fresh cilantro leaves -- chopped salt -- to taste freshly ground black pepper -- to taste cooked white rice (or barley) -- for serving Pick over the beans, discarding any stones. Soak overnight, covered with 2 inches of water. Rinse several times and drain. Set aside. Place the oil in a large, heavy pot over medium-low heat. Add the onion and cook for 10 minutes or until wilted, adding the garlic during the last 2 minutes. Stir occasionally. Add the carrots, celery and reserved drained beans. Add the chopped tomatoes with 1/2 cup of the reserved juices, water, thyme and oregano. Stir in the cilantro sprigs. Bring to a boil, reduce the heat to medium and simmer, uncovered, for about 1 1/2 hours or until beans are tender but not mushy, skimming any foam that rises to the surface. Stir in the chopped cilantro and season to taste with salt and pepper. Serve immediately as a soup or serve in bowls over cooked white rice or barley. Makes 6 servings. Notes: This recipe appeared in an article by __The Silver Palate Cookbook__ author, Sheila Lukins, in the Parade section of the Sunday newspapers in March 1996. Recipe uploaded to the CompuServe library by Lon Hall on 3/30/96. - - - - - - - - - - - - - - - - - -