Evana's Pinto Beans recipe
All Recipes Side Dish Beans and Peas
Ingredients
- 2 pounds dried pinto beans 8 cloves garlic, crushed ¾ teaspoon salt ¼ cup vegetable oil 2 large ripe tomatoes, diced 1 large yellow onion, diced 2 bunches cilantro, chopped
Nutrition Info
- 304.6 caloriescarbohydrate: 49 gcholesterol: : -fat: 5.8 gfiber: 16.5 gprotein: 16.4 gsaturatedFat: 0.9 gservingSize: -sodium: 566.1 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Evana's Pinto Beans
Directions
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Pick over beans and wash in cold water 4 times. Place beans into a large pot, pour in enough fresh water to cover by 2 inches, and soak overnight.
Bring beans and soaking water to a boil, stir in garlic and salt. Reduce heat to low and simmer beans until they begin to soften, 2 to 3 hours, stirring often. If beans start to dry out, add more boiling water.
Heat vegetable oil in a large skillet over medium heat, cook and stir tomatoes and onion in the hot oil until onion becomes translucent, about 5 minutes. Stir cilantro, 5 to 6 large spoonfuls of beans, and cooking liquid into tomato mixture. Mash beans and stir tomato mixture back into simmering beans. Continue simmering until flavors are blended, about 1 hour more.