*  Exported from  MasterCook  *

                        Vegetarian Red Bean Stew

Recipe By     : Based on idea by Too Hot Tamales (TVFN)
Serving Size  : 6    Preparation Time :2:00
Categories    : Hot Tamales                      Meatless
               Soup

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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 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]
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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.