Fresh pinto beans with tomatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh pinto beans -- =OR=- |
| Other shell Be | ||
| ¼ | cup | Fruity olive oil |
| 1 | Onion -- finely diced or | |
| Grat | ||
| 2 | larges | Ripe tomatoes; peeled -- |
| Seeded and chopped | ||
| ¼ | teaspoon | Sweet paprika |
| 1 | pinch | Ground cumin |
| 1 | large | Garlic clove -- minced |
| Salt and pepper | ||
| Sugar -- if necessary | ||
| 1 | cup | Water |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Parsley -- chopped |
| 1 | tablespoon | Cilantro -- chopped |
Directions
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, ½ 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 a Turn beans, and their juices, into a serving dish. Garnish with the parsley and cilantro.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Recipe By :
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