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
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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.
