Recipe
Total Time: 1hr 45min
Servings: 6
Ingredients
14 oz dry pinto beans
2 roma tomatoes, chopped
1/2 cup carrots, peeled and chopped
1/4 cup cilantro leaves, packed
1/2 white onion, minced
1 tsp salt
1/4 cup canola oil
Steps
1. Place dry beans, tomatoes, carrots, cilantro, onion and salt in a large pot pan and cover them with water
2. Bring to a boil and cook until beans are tender for about 1 1/2 hours
3. Heat canola oil in a large frying pan over high heat
4. Place beans and vegetables in the frying pan with 1/2 cup of the water in which they were cooked
5. Mash beans with a potato masher spatula
6. Serve on a plate and garnish with cilantro twigs and lettuce
Serve with
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