*  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.