Cantina Pinto Beans

Directions

1. 1
   Sort beans and rinse with cold water.
2. 2
   Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes.
3. 3
   Remove from the heat; cover and let stand for 1 hour.
4. 4
   Drain and rinse beans, discarding liquid. Return beans to the pan. Stir in the broth, celery, onion, green pepper, cumin, sage, pepper flakes, bay leaves and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until beans are very tender.
5. 5
   Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, for 30 minutes or until heated through.
6. 6
   Sprinkle with cilantro.