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Evana's Pinto Beans

"A honestly delicious pinto bean recipe from deep south Texas."

Ingredients :

• 2 pounds dried pinto beans
• 8 cloves garlic, crushed
• three/4 teaspoon salt
• 1/4 cup vegetable oil
• 2 large ripe tomatoes, diced
• 1 massive yellow onion, diced
• 2 bunches cilantro, chopped

Instructions :

Prep : 20M	Cook : 12M	Ready in : 11H25M

• Pick over beans and wash in cold water 4 times. Place beans right into a huge pot, pour in enough sparkling water to cowl by 2 inches, and soak overnight.
• Bring beans and soaking water to a boil; stir in garlic and salt. Reduce warmness to low and simmer beans till they start to soften, 2 to three hours, stirring frequently. If beans begin to dry out, add greater boiling water.
• Heat vegetable oil in a large skillet over medium warmth; cook dinner and stir tomatoes and onion in the warm oil until onion will become translucent, about 5 mins. Stir cilantro, five to six massive spoonfuls of beans, and cooking liquid into tomato mixture. Mash beans and stir tomato mixture back into simmering beans. Continue simmering until flavors are mixed, approximately 1 hour extra.

Notes :

• Leftovers may be frozen. It is difficult to add too much cilantro. If fresh cilantro isn't always available, you may use dried.

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