Red Bean Stew

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Red Bean Stew

 

2 cups dried red beans, washed,sorted

1/3 cup

olive oil

1 1/2 medium white onions, diced

2 tsps. salt

1/2 tsp.

freshly ground black pepper

4 garlic cloves, crushed

1 7 ounce can diced

green chili peppers, mild fire roasted

2 medium parsnips, peel and chopped

 

2 medium carrots, peel and chopped

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 longer. Ladle

into large bowls and serve hot with a dollop of salsa. Yields 4 to 6 servings.

 

 

 

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