Cowgirl Beans

Ingredients

• 1 ¼ cups pinto beans (about 1/2 pound)
• 9 cups water, approximately
• Salt to taste if desired
• ½ cup finely chopped onion
• 1 tablespoon safflower, corn or peanut oil
• 2 teaspoons finely chopped, fresh jalapeno peppers, seeded
• ½ cup finely diced, cored, unpeeled tomatoes
• 6 tablespoons chopped fresh coriander

6 servings

Preparation

1. Pick over the beans, and wash them well. Put them in a kettle, and add the water. Bring to a boil, partly cover and let simmer 1 hour.
2. Add salt and half the onion. Continue cooking, uncovered, about 30 minutes longer.
3. Heat the oil in a small skillet, and add the remaining onion and the jalapeno peppers. Cook briefly until the onion is wilted. Add the tomatoes and coriander, and cook, stirring, about 3 minutes. 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. Blend as finely and thoroughly as possible. Return this to the beans.
4. Add the tomato mixture to the beans and continue simmering about 5 minutes.

About 1 hour 45 minutes