Instructions: Put the pintos in a large Dutch oven and cover with fresh water. Add the bay leaf. Bring to a boil. Then cover and simmer the beans for 30 minutes. Stir in the salt and simmer another 30 minutes until beans are tender. Fish out the bay leaf and discard. Drain the beans and allow to cool until warm, but no longer hot.

Combine the lemon and lime juice and salt. Beat in the olive oil gradually until well mixed. Add the garlic and cilantro. Check seasonings and add more salt and pepper, if desired.

Pour dressing over the warm beans and mix until well coated. Add the chopped tomatoes and onions and toss well.

Notes:
If you forget to put your pintos in to soak the night before, there is a shortcut: Put the beans in a large pan with plenty of water, bring them to a boil and boil for 20 minutes; then turn off the heat, cover, and let them soak for 1 hour. Then drain and cook as above.

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