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.