Cowboy Pintos

Yield:	6 Servings
Categories:	Vegetables

8	oz	Dried Pinto beans
2	tb	Olive oil
1	lg	Onion; diced
4		Cloves garlic; finely minced
3		Carrots; cut in 1/2" pieces
2		Stalks celery; cut in 1/2" pieces
28	oz	Canned tomatoes; chopped, juices reserved in a measuring cup
6	c	Water
2		Sprigs fresh thyme
1/2	ts	Dried oregano
2		Sprigs cilantro; tied
1/4	c	Chopped cilantro
		Pepper
		Cooked rice or barley; optional