Ingredients Jump to Instructions ↓

  1. 1 lb Fresh pinto beans

  2. -??other shell Beans 1/4 c Fruity olive oil

  3. 1 Onion

  4. - finely diced or grated 2 lg Ripe tomatoes -- peeled,

  5. - seeded and chopped 1/4 ts Sweet paprika

  6. 1 pn Ground cumin

  7. 1 lg Garlic clove -- minced

  8. Salt and pepper Sugar -- if necessary 1 c Water

  9. 1 tb Lemon juice

  10. 1 tb Parsley, chopped

  11. 1 tb Cilantro, chopped

  12. 15 minutes, then drain and return the beans to the pan. Add the oil, onions, tomatoes, paprika, cumin, garlic,

  13. 1/2 teaspoon salt, some freshly ground pepper and a

  14. 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.


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