*  Exported from  MasterCook Mac  *
 
                               Cowboy Pintos
 
 Recipe By     : Sheila Lukins in __Parade Magazine__, March 1996
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beans and Legumes                Main Dishes
                 Southwestern
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      ounces        dried pinto beans
    2      tablespoons   olive oil
    1      large         onion (peeled) -- cut in 1/2 dice
    4      cloves        garlic -- peel & finely minced
    3                    carrots (peeled) -- cut in 1/2 dice
    2      ribs          celery -- cut in 1/2 dice
    1      28-oz. can    plum tomatoes (reserve juices) -- drained and chopped
    6      cups          water
    2      sprigs        fresh thyme
    1      teaspoon      fresh oregano
    2      large         fresh cilantro sprigs -- lightly bruised
      1/4  cup           fresh cilantro leaves -- chopped
                         salt -- to taste
                         freshly ground black pepper -- to taste
                         cooked white rice (or barley) -- for serving
 
 Pick over the beans, discarding any stones. Soak overnight, covered  with 2 
 inches of water.  Rinse several times and drain.  Set aside.
 
 Place the oil in a large, heavy pot over medium-low heat.  Add the onion and 
 cook for 10 minutes or until wilted, adding the garlic during the last 2 
 minutes.  Stir occasionally.  Add the carrots, celery and reserved drained 
 beans.
 
 Add the chopped tomatoes with 1/2 cup of the reserved 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, skimming any foam that rises to the surface.  Stir in the 
 chopped cilantro and season to taste with salt and pepper.
 
 Serve immediately as a soup or serve in bowls over cooked white rice or 
 barley.  Makes 6 servings.
 
 Notes:  This recipe appeared in an article by __The Silver Palate Cookbook__ 
 author, Sheila Lukins, in the Parade section of the Sunday newspapers in March
 1996.  Recipe uploaded to the CompuServe library by Lon Hall on 3/30/96.
 
 
                    - - - - - - - - - - - - - - - - - -