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| Home -> [Beans, Tomatoes, Vegetables] -> [Fresh pinto beans with tomatoes Recipe] |
Fresh pinto beans with tomatoes
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Beans, Tomatoes, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Fresh pinto beans | | | -=OR=- other shell Beans | | 1/4
| cup | Fruity olive oil | | 1
| | Onion | | | - finely diced or grated | | 2
| large | Ripe tomatoes, peeled | | | - seeded and chopped | | 1/4
| tsp | Sweet paprika | | 1
| pinch | Ground cumin | | 1
| large | Garlic clove, minced | | | Salt and pepper | | | Sugar, if necessary | | 1
| cup | Water | | 1
| tbsp | Lemon juice | | 1
| tbsp | Parsley, chopped | | 1
| tbsp | Cilantro, chopped |
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Procedures:
| 1 | Shell the beans, rinse them off and put them in a saucepan with water to cover. | | 2 | Bring to a boil for 15 minutes, then drain and return the beans to the pan. | | 3 | Add the oil, onions, tomatoes, paprika, cumin, garlic, ?teaspoon salt, some freshly ground pepper and a cup of water. | | 4 | Cover and cook over a low flame until the beans are tender, about an hour. | | 5 | Taste for salt and add more if necessary. | | 6 | If the tomatoes are too acidic, add enough sugar to balance the flavor. | | 7 | Remove from heat and season to taste with the lemon juice. | | 8 | Turn beans, and their juices, into a serving dish. | | 9 | Garnish with the parsley and cilantro. |
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