Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): tell us
Ingredients
- 2 c Dried red beans; washed
- 1/3 c Olive oil
- 1 1/2 md White onions; diced
- 2 ts Salt
- 1/2 ts Freshly ground black pepper
- 4 Garlic cloves; crushed
- 1 7-ounce can diced green
- 2 md Parsnips; peel and chop
- 2 md Carrots; peel and chop
- 2 Celery ribs; chopped
- 1 md Zucchini; trimmed and sliced
- 1 md Yellow squash; trimmed and
- Red or green salsa; for
- Shredded cheddar cheese;
Preparation
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 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.
