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Pinto Beans With Garlic

From Diana Rattray,
Your Guide to Southern Food.
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A light pinto bean recipe with chopped vegetables and seasonings.

INGREDIENTS:

  • 1 pound dried pinto beans
  • 1 1/2 cups chopped onion
  • 1 green bell pepper, chopped
  • 1 carrot, shredded
  • 1 rib celery, chopped
  • 1/2 teaspoon dried leaf basil
  • 4 cloves garlic, minced
  • 1/4 teaspoon dried leaf thyme
  • 1/2 teaspoon celery seed
  • 1 tablespoon chili powder
  • 1 can (6 ounces) tomato paste
  • dash pepper

PREPARATION:

Wash beans well, pick over, and drain. Place in a large kettle and cover with water. Bring to a boil over high heat. Remove from heat and set aside for 1 hour. Drain the water and add fresh water to cover beans.

Add the remaining ingredients to the beans. Bring to a boil over high heat. Reduce the heat and simmer, covered, until the beans are tender. Taste and adjust seasonings, adding salt, if necessary.
Serves 4.

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