INGREDIENTS

INSTRUCTIONS

From: PatH <phannema@wizard.ucr.edu>
Date: Thu, 25 Apr 1996 16:25:13 -0700 (PDT)
Recipe By : Sheila Lukins Feb 96 - Parade "The New Main Dish"
1. Sort and wash beans. Soak overnight, covered with 2 inches of water.
Rinse several times and drain. Set aside. Add fresh cilantro, parsley,
and/or basil at the very end.
2. Place oil in a large, heavy pot over medium-low heat. Add the onion and
cook 10 minutes or until wilted. Add garlic during last 2 minutes. Stir
occasionally. Add carrots, celery and reserved drained beans.
3. Add tomatoes and 1/2 cup of the reserved tomato juices, water, thyme and
oregano. Stir in the cilantro sprigs. Bring to a boil, reduce the heat to
medium and simmer, uncovered, for about 1 1/2 hours or until beans are
tender but not mushy, skimmy any foam that rises to the surface. Remove
tied cilantro and add freshly chopped cilantro; season with pepper to
taste. Make sure the beans are softened to your satisfaction before adding
salt.
4. Serve over white rice or barley.
Serve 6: per 1/6 233 cals, 38 g carbs, 10 g prot, 6 g fat, no chol.
NOTES : Pinto-pony beans. Substitute Anasazi from New Mexico. Both turn
pink after soaking. Do not add salt until the end of cooking or the beans
won't become tender as they cook. No bouillon, either.
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