Fresh Pinto Beans With Tomatoes Recipe
Yield: 6 ServingsRecipe by luhu.jp
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
Directions:
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 from luhu.jp
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 from luhu.jp
Tags
Vegetables