2 cups dried red beans — washed sorted
1/3 cup olive oil
1 1/2 medium white onions — diced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 garlic cloves — crushed
1 7-ounce can diced green chili peppers — mild fire roasted
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 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 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 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]