Title: FRESH PINTO BEANS WITH TOMATOES
Categories: Vegetarian, Madison
Yield: 6 servings
1 lb Fresh pinto beans
-=OR=- other shell Beans
1/4 c Fruity olive oil
1 Onion
- finely diced or grated
2 lg Ripe tomatoes; peeled,
- seeded and chopped
1/4 ts Sweet paprika
1 pn Ground cumin
1 lg Garlic clove; minced
Salt and pepper
Sugar; if necessary
1 c Water
1 tb Lemon juice
1 tb Parsley, chopped
1 tb Cilantro, chopped
SHELL THE 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, 1/2 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.
