MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       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.
   
   DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
  
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