*  Exported from  MasterCook  *

                         Vegetarian Red Bean Stew

Recipe By     : Adapted from Too Hot Tamales (TVFN)
Serving Size  : 6    Preparation Time :2:00
Categories    : Soups                            Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      c             Dried red beans --
                        - washed, sorted
     1/3  c             Olive oil
   1 1/2  md            White onions -- diced
   2      ts            Salt
     1/2  ts            Black pepper -- freshly ground
   4      cl            Garlic -- crushed
   7      oz            Can diced mild fire roasted
                        - green chiles -OR-
   2                    Ancho chiles
   2      md            Parsnips -- peel, chop
   2      md            Carrots -- peel, chop
   2                    Celery ribs -- chopped
   1      md            Zucchini -- trim, slice
   1      md            Yellow squash -- trim, slice
                        Salsa -- for garnish
                        Cheddar cheese -- shredded,
                        - for topping

"A Merida Restauranteur cooked us an incredible meal of rich red
beans. This soup was inspired by that experience."--MSM and SF

Wash, sort and generally pick over the dried beans, discarding
debris. Place the beans in a pot with 2 qt water; bring to a boil.
Cover, reduce to a gentle simmer and cook until 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 ts 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: 6 Servings

Copyright (c) 1994 by Mary Sue Milliken and Susan Feniger
Mexa Mexicana. NY: Wm. Morrow (Pub)

Posted by: patH, Sep 21, 1996


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