Ingredients Dried pinto beans (soaked overnight in water to cover) - 350g Olive oil - 2 tbsp Onions - 2, sliced Garlic cloves - 2, finely chopped Red pepper - 1, deseeded and sliced Yellow pepper - 1, deseeded and sliced Chopped tomatoes - 2 400g tins Tomato puree - 2 tbsp Fresh basil - 1 tbsp, torn Fresh thyme - 2 tsp, chopped Fresh rosemary - 2 tsp, chopped Bay leaf
Methods 1) Drain the beans. Place in a large saucepan, add enough cold water and bring to the boil. Reduce the heat, cover and simmer for 1 and a half hours. Drain, reserving 300 ml of the liquid. (I found that I had to add more water to the pan about 45 minutes in to stop the beans drying out). 2) Heat the oil in a large saucepan over a medium heat. Add the onions and cook, stirring frequently for 5 minutes. Add the garlic and peppers and cook for 10 minutes. 3) Add the tomatoes and their can juices, the tomato puree, the reserved liquid, herbs, bay leaf and beans. Cover and simmer for 45 minutes. At this point you can add some black olives if you like and cook for another 5 minutes. (Serves 4).