Cantina Pinto Beans
dry pinto beans (protein portion)
425 ml (1 pint) Seitenbacher vegetable broth
⅜ celery, diced
2 ½ tsp diced onion
2 ½ tsp diced green pepper
¼ tsp ground cumin
⅛ tsp rubbed sage
⅛ tsp crushed red pepper flakes
⅜ bay leaf
¼ garlic clove, minced
1 small tomato
⅛ tsp salt
minced fresh cilantro or parsley
Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. Return beans to the pan. Stir in broth, celery, onion, green pepper, cumin, sage, pepper flakes, bay leaves and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until beans are very tender. Discard bay leaf. Stir in tomatoes and salt. Simmer, uncovered, for 30 minutes or until heated through. Sprinkle with cilantro.
Source: metabolic-balance.com