Title: Vegetarian Red Bean Stew
Categories: Soup Vegetable Vegetarian
Yield: 4 Servings

2	c	Dried red beans, washed, picked over
2	qt	Water
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
2		Ancho chiles, wipe clean, stem,
		, seed, lightly toast
2	md	Parsnips, peeled,
		, cut into 1/2" chunks
2	md	Carrots, peeled,
		, cut into 1/2" chunks
2		Celery ribs, peeled,
		, cut into 1/2" chunks
1	md	Zucchini, trimmed,
		, cut into 1/2" chunks
1	md	Yellow squash, trimmed,
		, cut into 1/2" chunks
1		Recipe Ancho Chili Salsa, see * Note

* Note: See the "Ancho Chili Salsa" recipe which is included in this collection.

Place the beans and water in a saucepan and bring to a boil. Cover, reduce to a 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 with their liquid into the stockpot, along with the toasted Anchos, 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 15 minutes longer. Remove and discard any chile skin that floats to the top. Ladle into large bowls and serve hot with a dollop of Ancho Salsa. This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6143 broadcast 08-21-1996) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

08-25-1996

Recipe by: Susan Feniger and Mary Sue Milliken

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