Fresh Pinto Beans With Tomatoes

Recipe Ingredients

1 lb	454g / 16oz	Fresh pinto beans - =or=- other shell be
1/4 cup	59ml	Fruity olive oil
1		Onion - finely diced or grat
2		Ripe tomatoes; peeled - seeded and chopped (large)
1/4 teaspoon	1.3ml	Sweet paprika
1		Ground cumin
1		Garlic clove - minced (large)
		Salt and pepper
		Sugar - if necessary
1 cup	237ml	Water
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Parsley - chopped
1 tablespoon	15ml	Cilantro - chopped

Recipe Instructions

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.

Source:
Hawkins Futura Cookbook - 1987 Supplement

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