Title: Vegetarian Red Bean Stew
Categories: Hot tamales, Meatless
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
1 7-ounce can 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 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] Recipe By
: Based on idea by Too Hot Tamales (TVFN)

Posted to MC-Recipe Digest V1 #222

Date: Sat, 21 Sep 1996 09:14:54 -0700 (PDT)

From: PatH

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.