Instructions: 1. Sort and wash beans. Soak overnight, covered with 2 inches of water.

Rinse several times and drain. Set aside. Add fresh cilantro, parsley, and/or basil at the very end.

2. Place oil in a large, heavy pot over medium-low heat. Add the onion and cook 10 minutes or until wilted. Add garlic during last 2 minutes. Stir occasionally. Add carrots, celery and reserved drained beans.

3. Add tomatoes and 1/2 cup of the reserved tomato juices, water, thyme and oregano. Stir in the cilantro sprigs. Bring to a boil, reduce the heat to medium and simmer, uncovered, for about 1 1/2 hours or until beans are tender but not mushy, skimmy any foam that rises to the surface. Remove tied cilantro and add freshly chopped cilantro; season with pepper to taste. Make sure the beans are softened to your satisfaction before adding salt.

4. Serve over white rice or barley.

NOTES : Pinto-pony beans. Substitute Anasazi from New Mexico. Both turn pink after soaking. Do not add salt until the end of cooking or the beans wont become tender as they cook. No bouillon, either.

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