*  Exported from  MasterCook II  *
                             Catalan Bean Stew
 Recipe By     : High-Flavor, Low-Fat Vegetarian Cooking/Steven Raichlen
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beans                            Lowfat
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    dried red or brown chiles, such as pasilla
                         or New Mexican reds, or 1 tbsp Spanish
                         or Hungarian sweet paprika
    3      cups          vegetable broth
    2      medium        onion -- peeled & quartered
    4                    ripe tomatoes
    6      cloves        garlic -- peeled
    2      slices        country-style white bread
    3                    parsnips or carrots -- diced
    1                    potato -- peeled & diced
      1/2  cup           finely chopped flat-leaf parsley
    4      cups          cooked fava beans or lima beans
    1      cup           cooked corn kernels
    2      tablespoons   sherry wine -- or to taste
    1      tablespoon    sherry vinegar -- or to taste
                         salt and freshly ground black pepper
 Tear the chiles in half and remove the stems and seeds. Soak the chiles in 
 the stock for 1 hour or until soft. If using paprika, dissolve it in the 
 stock. Preheat the oven to 350 degrees.
 Place the onions and tomatoes on a baking sheet lined with foil and roast 
 them for 20 minutes. Add the garlic and continue roasting for 20 minutes, 
 or until the garlic is soft and the onions are golden brown. Darkly toast 
 the bread in a toaster.
 Transfer the chiles to a blender with a slotted spoon, reserving the 
 stock. Add the onions, tomatoes, garlic, and toast and puree until smooth, 
 adding stock as necessary to obtain a thick paste. Note: A blender works 
 better than a food processor for this purpose.
 Transfer the chile mixture to a large, nonstick frying pan and cook over 
 medium heat, stirring often, for 3 minutes or until fragrant. Stir in the 
 reserved stock, parsnips, and potatoes and half the parsley and cook, 
 uncovered, stirring often, for 15 to 20 minutes, or until the vegetables 
 are just tender. The recipe can be prepared ahead to this stage.
 Stir in the fava beans, corn, sherry, and vinegar and simmer for 5 
 minutes, or until the beans and corn are thoroughly heated. Correct the 
 seasoning, adding salt, sherry, or vinegar to taste. The mixture should be 
 highly seasoned. If the stew is too thick, add a little more stock. If too 
 thin, simmer the stew, uncovered, to evaporate the excess liquid.
 Transfer the stew to a bowl or platter and sprinkle with the remaining 
 parsley. Rice or polenta would make a nice accompaniment.
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