- 16 ounce can of pinto or white beans
- 1 large carrot, finely diced
- 8-10 cloves of garlic, crushed or minced
- 1 large onion, finely diced
- 4 tomatoes, diced
- 3 tablespoons olive oil
- water to cover
Sautee onion, garlic and carrot in a pot. When nearly done, add tomatoes, beans, and just enough water to meet the level of the beans. Simmer for 15 minutes. Serve chilled.
**Pinto beans tend to give intestinal gas, but if dry pinto beans are boiled with baking soda, the problem should be minimized. White beans or navy beans are also suitable for this recipe.