This is a print preview of "Fresh Pinto Beans With Tomatoes" recipe.

Fresh Pinto Beans With Tomatoes Recipe
by Global Cookbook

Fresh Pinto Beans With Tomatoes
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  Servings: 6


  • 1 lb Fresh pinto beans =Or possibly=- other shell Beans
  • 1/4 c. Fruity extra virgin olive oil
  • 1 x Onion finely diced or possibly grated
  • 2 lrg Ripe tomatoes, peeled, seeded and minced
  • 1/4 tsp Sweet paprika
  • 1 pch Grnd cumin
  • 1 lrg Garlic clove, chopped Salt and pepper Sugar, if necessary
  • 1 c. Water
  • 1 Tbsp. Lemon juice
  • 1 Tbsp. Parsley, minced
  • 1 Tbsp. Cilantro, minced


  1. SHELL THE BEANS, rinse them off and put them in a saucepan with water to cover. Bring to a boil for 15 min, then drain and return the beans to the pan. Add in the oil, onions, tomatoes, paprika, cumin, garlic, 1/2 tsp. salt, some freshly grnd pepper and a c. of water. Cover and cook over a low flame till the beans are tender, about an hour. Taste for salt and add in more if necessary. If the tomatoes are too acidic, add in sufficient 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.