Emeril’s Vegetarian Pinto Beans
Source: TLC cooking

In a large heavy saucepan or small Dutch oven, heat the oil until hot.
Add the onion and chiles and saute until soft, 4 to 6 minutes.
Add the garlic and oregano and cook, stirring, for 2 minutes.
Add the water and tomatoes and bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, until beans are beginning to get tender, usually 30 to 40 minutes.
Add the salt, green onion tops, and cilantro stems and continue to cook until beans are tender but still hold their shape, 45 minutes to 1 hour longer. Serve hot.
*Time will be cut down if using canned pinto beans
Ingredients
Directions
In a large heavy saucepan or small Dutch oven, heat the oil until hot.
Add the onion and chiles and saute until soft, 4 to 6 minutes.
Add the garlic and oregano and cook, stirring, for 2 minutes.
Add the water and tomatoes and bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, until beans are beginning to get tender, usually 30 to 40 minutes.
Add the salt, green onion tops, and cilantro stems and continue to cook until beans are tender but still hold their shape, 45 minutes to 1 hour longer. Serve hot.
*Time will be cut down if using canned pinto beans