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
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|Serving Size: 1 Serving (255g)|
|Recipe Makes: 6|
|Calories from Fat: 36 (11%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 52.7mg||2 %|
|Potassium 1559.7mg||41 %|
|Total Carbohydrate 59.6g||18 %|
|Dietary Fiber 22.4g||89 %|
|Sugars, other 37.2g|
|Protein 20.2g||29 %|
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Calories per serving: 339
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