2 cup Dried red beans, washed sorted
1/3 cup Olive oil
1 1/2 medium White onions, diced
2 tsp Salt
1/2 tsp 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
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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 |
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