Cowboy Pintos

• 8 ounces drid pinto beans
• 2 tablespoons olive oil
• 1 large onion, peeled and cut into 1/2 inch dice
• 4 cloves of garlic, peeled and finely minced
• 3 carrots, peeled and cut into 1/2 inch pieces
• 2 ribs celery, cut into 1/2 inch pieces
• 1 can (28 ounces) plum tomatoes drained (reserve juices) and chopped
• 6 cups water
• 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 large springs cilantro,
• stems lightly bruised
• 1/4 cup chopped cilantro leaves
• Salt and freshly ground black pepper to taste
• Cooked rice or barley for serving

1. Pick over the beans, discarding any stones. Soak overnight, covered with 2 inches of water. Rinse several times and drain. Set aside.
2. Place the oil in a large, heavy pot over medium-low heat. Add the onion and cook for 10 minutes or until wilted, adding the garlic during the last 2 minutes. Stir occassionally. Add the carrots, celery and reserved drained beans.
3. Add the chopped tomatoes with 1/2 cup of the reserved juices, water, thyme and oregano. Stir in the cilantro sprigs. Bring to a boil, reduce the heat to medium and simmer, uncovered, for about 1 1/2 hours or until beans are tender but not mushy, skimming any foam that rises to the surface. Stir in the chopped cilantro and season with salt and pepper to taste.
4. Servie immediately as a soup or serve in bowls over rice or barley.

pinto beans, olive oil, onion, garlic, carrots, celery, tomatoes, water, thyme, oregano, springs cilantro, bruised, cilantro, salt, rice

Taken from www.epicurious.com/recipes/member/views/cowboy-pintos-50008028 (may not work)