| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Vegetarian | Hot tamales, Meatless | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <phannema@wizard.ucr.edu> 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.
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