COWGIRL BEANS

1 1/4 c. dried pinto beans
Salt to taste
1 tbsp. corn oil
3/4 c. finely diced tomatoes
6 1/2 c. water
3/4 c. finely chopped onion
2 tsp. seeded, chopped Jalapenos
6 tbsp. chopped fresh coriander

Pick over the beans and wash them well. Put them in a kettle, add the water, bring to a boil partly covered and simmer for 1 hour. Add salt and 1/2 the onion. Continue cooking uncovered 30-45 minutes longer. Heat the oil in a small skillet and add the remaining onions and the Jalapeno peppers. Cook briefly until the onion is wilted. Add the tomatoes and coriander and cook, stirring for 3 more minutes. Scoop out a cup of beans with a little of their liquid, and place in a blender. Blend as fine as possible. Return this to the beans. Add the tomato mixture to the beans and continue to simmer, about 5 more minutes.

Serves 6-8.