8 ounces dried pinto beans
2 tablespoons olive oil
1 large onion -- diced
4 cloves garlic -- finely minced
3 carrots -- cut in 1/2" pieces
2 stalks celery -- cut in 1/2" pieces
28 ounces canned tomatoes -- chopped
juices reserved in a measuring cup 6 cups water
2 sprigs fresh thyme
1/2 teaspoon dried oregano
2 sprigs cilantro -- tied
1/4 cup chopped cilantro
pepper cooked rice or barley -- optional
 Sort and wash beans. Soak overnight, covered with 2 inches of water. Rinse several times and drain. Set aside. Add fresh cilantro, parsley, and/or basil at the very end.  Place oil in a large, heavy pot over medium-low heat. Add the onion and cook 10 minutes or until wilted. Add garlic during last 2 minutes. Stir occasionally. Add carrots, celery and reserved drained beans.  Add tomatoes and 1/2 cup of the reserved tomato juice
s, 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, skimmy any foam that rises to the surface. Remove tied cilantro and add freshly chopped cilantro; season with pepper to taste. Make sure the beans are softened to your satisfaction before adding salt.  Serve over white rice or barley.
Serve 6: per 1/6 233 cals, 38 g carbs, 10 g prot, 6 g fat, no chol.