Fresh Pinto Beans with Tomatoes

Ready in 1 hour

Top-ranked recipe named "Fresh Pinto Beans with Tomatoes"

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Try this Fresh Pinto Beans with Tomatoes recipe, or contribute your own. "Cilantro" and "Vegetables" are two tags used to describe Fresh Pinto Beans with Tomatoes.


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1 lg Garlic; minced
1 tb Parsley; chopped
2 lg tomatoes; Ripe, peeled
1 tb Lemon juice
1 pn Ground cumin
1 Onion
1/4 ts Sweet paprika
1/4 c Fruity olive oil
1 tb Cilantro; chopped
1 lb Fresh pinto beans
Salt and pepper
Sugar; if necessary
1 c Water

Original recipe makes 6



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.

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Calories Per Serving: 370 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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