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Evana's Pinto Beans |
"A truly delicious pinto bean recipe from deep south Texas."
Ingredients :
- 2 pounds dried pinto beans
- 8 cloves garlic, crushed
- 3/4 teaspoon salt
- 1/4 cup vegetable oil
- 2 large ripe tomatoes, diced
- 1 large yellow onion, diced
- 2 bunches cilantro, chopped
Instructions :
Prep : 20M | Cook : 12M | Ready in : 11H25M |
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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.
Notes :
- Leftovers can be frozen. It is hard to add too much cilantro. If fresh cilantro is not available, you can use dried.
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