Red Bean Stew

[Guest guest]

*Red Bean Stew*

**

*2 cups dried red beans, washed, picked over*

*2 quarts water*

*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*

*2 ancho chiles, wipe clean, stem, seed, lightly toast*

*2 medium parsnips, peeled, cut into 1/2 " chunks*

*2 medium carrots, peeled, cut into 1/2 " chunks*

*2 celery ribs, peeled, cut into 1/2 " chunks*

*1 medium zucchini, trimmed, cut into 1/2 " chunks*

*1 medium yellow squash, trimmed, cut into 1/2 " chunks*

*salsa*

**

*1. Place the beans and water in a saucepan and bring to a boil.*

*2. Cover, reduce to a simmer and cook until the small beans are creamy, not

powdery, 45 to 60 minutes.*

*3. Remove from the heat.*

*4. Heat the olive oil in a large stockpot or Dutch oven over medium heat.*

*5. 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.*

*6. Pour the red beans with their liquid into the stockpot, along with the

toasted Anchos, 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 15 minutes longer.*

*7. Remove and discard any chile skin that floats to the top. Ladle into

large bowls and serve hot with a dollop of salsa.*

*Serves 4.*

 

 

 

[Guest guest]

This looks good. My farmer's market had some beautiful habanero

peppers and I think a big fat one would be a nice addition to this.

Anchos have a wonderful taste, but don't add much heat, I don't think.

 

I'm new here to this list, and have made a couple of recipes already.

I love spicy food, pretty much the hotter the better. Habs have such

a wonderful taste--I wish people could experience their uniqueness

without the hot. Even besides the hotness, nothing tastes remotely

like a hab.

 

Thanks, and look forward to meeting you all.

 

brad

 

,

" Keema Desilva " <keemamyah wrote:

>

> *Red Bean Stew*

> **

> *2 cups dried red beans, washed, picked over*

> *2 quarts water*

> *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*

> *2 ancho chiles, wipe clean, stem, seed, lightly toast*

> *2 medium parsnips, peeled, cut into 1/2 " chunks*

> *2 medium carrots, peeled, cut into 1/2 " chunks*

> *2 celery ribs, peeled, cut into 1/2 " chunks*

> *1 medium zucchini, trimmed, cut into 1/2 " chunks*

> *1 medium yellow squash, trimmed, cut into 1/2 " chunks*

> *salsa*

> **

> *1. Place the beans and water in a saucepan and bring to a boil.*

> *2. Cover, reduce to a simmer and cook until the small beans are

creamy, not

> powdery, 45 to 60 minutes.*

> *3. Remove from the heat.*

> *4. Heat the olive oil in a large stockpot or Dutch oven over medium

heat.*

> *5. 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.*

> *6. Pour the red beans with their liquid into the stockpot, along

with the

> toasted Anchos, 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 15 minutes longer.*

> *7. Remove and discard any chile skin that floats to the top. Ladle into

> large bowls and serve hot with a dollop of salsa.*

> *Serves 4.*

>

>

>

[Guest guest]

> Habs have such a wonderful taste--I wish people could experience

their uniqueness

> without the hot.

 

They can, but probably only if they grow 'em. There's a Venezuelan

Sweet Habanero that has no heat; it also has another name I don't

recall. You can get the plants (and about a zillion other varieties!)

from www.chilewoman.com . Susan's a neat lady and an honest ,

ethical online trader; if you should have occasion to e-mail her,

please tell her Rain from

the Chile-Heads' List sent you.

 

He's not kidding about the flavor and aroma of habs, though, folks.

It's like a combination

of a little bell pepper with a lot of apricot, and it's not like any

other chile.

Rain

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