Cowgirl Beans

• 1 1/4 cups pinto beans (about 1/2 pound)
• 9 cups water, approximately
• Salt to taste if desired
• 1/2 cup finely chopped onion
• 1 tablespoon safflower, corn or peanut oil
• 2 teaspoons finely chopped, fresh jalapeno peppers, seeded
• 1/2 cup finely diced, cored, unpeeled tomatoes
• 6 tablespoons chopped fresh coriander

1. Pick over the beans, and wash them well.
2. Put them in a kettle, and add the water.
3. Bring to a boil, partly cover and let simmer 1 hour.
4. Add salt and half the onion.
5. Continue cooking, uncovered, about 30 minutes longer.
6. Heat the oil in a small skillet, and add the remaining onion and the jalapeno peppers.
7. Cook briefly until the onion is wilted.
8. Add the tomatoes and coriander, and cook, stirring, about 3 minutes.
9. Scoop out a cup of the beans plus a little of their liquid, and add it to the container of a food processor or electric blender.
10. Blend as finely and thoroughly as possible.
11. Return this to the beans.
12. Add the tomato mixture to the beans and continue simmering about 5 minutes.

pinto beans, water, salt, onion, safflower, peppers, tomatoes, fresh coriander

Taken from cooking.nytimes.com/recipes/3509 (may not work)