Cowboy Pintos

By Hklbrries

When you see these beans, they will be spotted like a pinto pony, but they will turn pink as they soak - that's their nature. Don't add the salt until the end of cooking, or the beans won't become tender as they cook. The addition of fresh cilantro brightens the flavors at the very end; if you prefer, use fresh parsley or basil instead.

Ingredients

• 8 ounces dried pinto beans
• 2 tbsp olive oil
• 1 large onion, peeled and cut into 1/2-inch dice
• 4 cloves of garlic, peeled and finely minced
• 3 carrots, peeled and cut into 1/2-inch pieces
• 2 ribs celery, cut into 1/2-inch pieces
• 1 (28 ounce) can plum tomatoes, drained and chopped (reserve juice)
• 6 cups water
• 2 sprigs fresh thyme (or 1/2 tsp dried thyme)
• 1/2 tsp dried oregano
• 2 large sprigs cilantro, stems slightly bruised (or parsley or basil, if you prefer)
• 1/4 cup chopped cilantro leaves (or parsley or basil, if you prefer)
• Salt
• Freshly ground black pepper, to taste
• Cooked white rice or barley, for serving (optional)

Preparation

Step 1

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 with salt and pepper to taste.

Serve immediately as a soup or serve in bowls over white rice or barley.