Fresh Pinto Beans with Tomatoes

• 1 pound pinto beans fresh
• 1/4 cup olive oil fruity
• 1 each onions onion finely diced or grated
• 2 each tomatoes large , , seeded and
• 1/4 teaspoon paprika sweet
• 1 pinch cumin ground
• 1 each garlic cloves large
• 1 x salt
• 1 x black pepper
• 1 x sugar if necessary
• 1 cup water
• 1 tablespoon lemon juice
• 1 tablespoon parsley leaves chopped
• 1 tablespoon cilantro chopped

1. Shell beans, rinse them off and put them in a saucepan with water to cover.
2. Bring to a boil for 15 minutes, then drain and return the beans to the pan.
3. Add the oil, onions, tomatoes, paprika, cumin, garlic, 1/2 teaspoon salt, some freshly ground pepper and a cup of water.
4. Cover and cook over a low flame until the beans are tender, about an hour.
5. Taste for salt and add more if necessary.
6. If the tomatoes are too acidic, add enough sugar to balance the flavor.
7. Remove from heat and season to taste with the lemon juice.
8. Turn beans, and their juices, into a serving dish.
9. Garnish with the parsley and cilantro.

pinto beans, olive oil, onions onion, tomatoes, paprika sweet, cumin ground, garlic, salt, black pepper, sugar, water, lemon juice, parsley, cilantro

Taken from recipeland.com/recipe/v/fresh-pinto-beans-tomatoes-33220 (may not work)