Mexican Beans

Guaranteed to make a pinto bean lover out of almost anyone

8 to 10 cups water
3 cups dry pinto beans, washed and sorted
2 cups tomatoes, chopped
3  stalks of celery, minced
1  green pepper, minced
1/8 cup oil (optional)
1/2 tablespoon salt
2 teaspoons ground cumin
2 teaspoons oregano
1 teaspoon ginger
1/3 cup dry parsley
Heat water to boiling. Slowly add washed pintos. Cook at a low boil in a covered pan for 2 to 3 hours until beans are very soft.

At this point add veggies, oil and salt. Cover.

When veggies are tender, add last 4 ingredients. Cook 1/2 hour more.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 3 1/2 hr

Servings: 4

Recipe By: Joy McClure and Kendall Layne

From:  Cooking for Consciousness

Chef Suggestions
Serve with tortillas, chapattis, on toast, or as a soup with a tossed salad.