| Dutch Oven & Cast Iron Recipes Vegetarian Red Bean Stew
2 cups of dried red beans, washed
1/3 cup of Olive oil
1 1/2 medium white onions, diced
2 teaspoons of salt
1/2 teaspoon of freshly ground black pepper
4 Garlic cloves, crushed
one 7 ounce can of diced green chili peppers
2 medium parsnips, peel and chop
2 medium carrots, peel and chop
2 Celery ribs, chopped
1 medium zucchini, trimmed and sliced
1 medium yellow squash, trimmed and
Red or green salsa for topping
Shredded cheddar cheese, |
|
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 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 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) Posted to MC-Recipe Digest V1 #222 Date: Sat, 21 Sep 1996 09:14:54 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> Serving Ideas : Cornbread or Corn Tostadas NOTES : "A Merida Restauranteur cooked us an incredible meal of rich red beans. This soup was inspired by that experience."--MSM and SF Substitute 2 ancho chilies for the mild canned.
|
-