Vegetarian red bean stew
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Vegetarian red bean stew
  Vegetarian    Beans    Stews    Soups  
Last updated 6/12/2012 1:28:27 AM. Recipe ID 63805. Report a problem with this recipe.
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      Title: Vegetarian red bean stew
 Categories: Hot tamales, Meatless, Soup
      Yield: 6 Servings
 
 
        2 c  dried red beans -- washed
  :          sorted
      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
        7 oz cn diced green chili peppers
  :          mild fire roasted
        2 md parsnips -- peel and chop
        2 md carrots -- peel and chop
        2    celery ribs -- chopped
        1 md zucchini -- trimmed and
  :          sliced
        1 md 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 cookuntil 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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Recipe ID 63805 (Apr 03, 2005)

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