Vegetarian red bean stew

6 Servings

Ingredients

Quantity Ingredient
4 garlic cloves -- crushed
2 celery ribs -- chopped

Directions

2 c dried red beans -- washed

: sorted

⅓ c olive oil

1½ md white onions -- diced

2 ts salt

½ ts freshly ground black pepper 7 oz cn diced green chili peppers : mild fire roasted

2 md parsnips -- peel and chop

2 md carrots -- peel and chop

1 md zucchini -- trimmed and

: sliced

1 md yellow squash -- trimmed and : sliced

: red or green salsa -- for : garnish

: shredded cheddar cheese -- : for topping

Wash, sort and generally pick over the dried beans, discarding debris.

Place the beans in a pot with 2 quarts of water; bring to a boil.

Cover, reduce to a gentle simmer and cookuntil the small beans are creamy, not powdery, 45 to 60 minutes. Remove from the heat. ^ Heat the olive oil in a large stockpot or Dutch oven over medium heat.

Cook the onions with 1 teaspoon of the salt and the black pepper until golden, 10 to 15 minutes. Add the garlic, reduce the heat and cook, stirring frequently, until the aroma is released. ^ Pour the red beans and cooking liquid into the stockpot, along with the chili peppers, parsnips and carrots. Turn the heat up to medium and cook at a low boil for 10 minutes. Add the remaining vegetables and 1 teaspoon salt. Simmer until all the vegetables are soft, about 10 to 15 minutes longer. Ladle into large bowls and serve hot with a dollop of salsa. Yield: 4 to 6 servings Copyright (c) 1994 by Mary Sue Milliken and Susan Feniger Mexa Mexicana. NY: Wm. Morrow (Pub) [mcRecipe 21 Sep 96 patH] Recipe By : Based on idea by Too Hot Tamales (TVFN) From: Date:

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