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Evana's Pinto Beans

"A actually scrumptious pinto bean recipe from deep south Texas."

Ingredients :

• 2 pounds dried pinto beans
• 8 cloves garlic, crushed
• 3/4 teaspoon salt
• 1/four cup vegetable oil
• 2 huge ripe tomatoes, diced
• 1 huge yellow onion, diced
• 2 bunches cilantro, chopped

Instructions :

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

• Pick over beans and wash in bloodless water four times. Place beans right into a huge pot, pour in enough fresh water to cowl by using 2 inches, and soak in a single day.
• Bring beans and soaking water to a boil; stir in garlic and salt. Reduce warmth to low and simmer beans until they begin to melt, 2 to three hours, stirring regularly. If beans start to dry out, upload extra boiling water.
• Heat vegetable oil in a huge skillet over medium warmness; cook dinner and stir tomatoes and onion within the hot oil until onion will become translucent, approximately five minutes. Stir cilantro, 5 to six massive spoonfuls of beans, and cooking liquid into tomato mixture. Mash beans and stir tomato aggregate again into simmering beans. Continue simmering until flavors are combined, approximately 1 hour greater.

Notes :

• Leftovers may be frozen. It is hard to feature too much cilantro. If sparkling cilantro isn't always available, you may use dried.

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