Recipe: fresh pinto beans in olive oil

Fresh Pinto Beans in Olive Oil

1 1 /2 lb. Shelled fresh pinto beans (about 2 1/2 with shell)
8 Tbsp. Olive oil
1/2 lb. Onion (1 medium) diced medium
1/2 lb. Tomato (1 medium) diced large
Half of each red and green bell pepper cut in 1/2 " strips
1 tsp. Salt
1/4 tsp. Sugar
A handful of parsley leaves to decorate
Water to cover 1 and 1/2" over

Put everything except pinto beans, parsley and water in a large enough pot. Cook about 5-7 minutes until tomatoes give color to the mixture.

Add pinto beans and water. Bring to a boil. Lower heat and simmer covered until bouncier very soft. Add warm water if necessary. When cooked, it should have a consistency a thick bean soup. About 2 1/2 hours.

Pour in a large bowl. After it is cooled spread parsley leaves on and cover.

Serve cold or at room temperature.
8 Servings.