Recipe By : Sheila Lukins Feb 96 - Parade "The New Main Dish"
Serving Size : 6 Preparation Time :2:00
Categories : A-New-Main-Dish
Amount Measure Ingredient -- Preparation Method
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8 ounces dried pinto beans
2 tablespoons olive oil
1 large onion -- diced
4 cloves garlic -- finely minced
3 carrots -- cut in 1/2" pieces
2 stalks celery -- cut in 1/2" pieces
28 ounces canned tomatoes -- chopped
juices reserved in a measuring cup
6 cups water
2 sprigs fresh thyme
1/2 teaspoon dried oregano
2 sprigs cilantro -- tied
1/4 cup chopped cilantro
pepper
cooked rice or barley -- optional
[1] 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.
[2] 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.
[3] Add tomatoes and 1/2 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 1 1/2 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.
[4] Serve over white rice or barley.
Serve 6: per 1/6 233 cals, 38 g carbs, 10 g prot, 6 g fat, no chol.
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NOTES : Pinto-pony beans. Substitute Anasazi from New Mexico. Both turn
pink after soaking. Do not add salt until the end of cooking or the beans
won't become tender as they cook. No bouillon, either.
