1 lb Fresh pinto beans
-=OR=- other shell Beans
1/4 c  Fruity olive oil
1    Onion
- finely diced or grated
2 lg Ripe tomatoes; peeled,
- seeded and chopped
1/4 ts Sweet paprika
1 pn Ground cumin
1 lg Garlic clove; minced
Salt and pepper
Sugar; if necessary
1 c  Water
1 tb Lemon juice
1 tb Parsley, chopped
1 tb Cilantro, chopped

SHELL THE BEANS, rinse them off and put them in a saucepan with water to
cover. Bring to a boil for 15 minutes, then drain and return the beans to
the pan. Add the oil, onions, tomatoes, paprika, cumin, garlic, 1/2
teaspoon salt, some freshly ground pepper and a cup of water. Cover and
cook over a low flame until the beans are tender, about an hour. Taste for
salt and add more if necessary. If the tomatoes are too acidic, add enough
sugar to balance the flavor. Remove from heat and season to taste with the
lemon juice. Turn beans, and their juices, into a serving dish. Garnish
with the parsley and cilantro.