INGREDIENTS

INSTRUCTIONS

Drain the beans in a colander and combine them in a large saucepan
with the 8 cups of water. Bring up to the boil, then reduce the heat
so that the water is simmering. Cook the beans, covered, for 35 to 40
minutes, or until just tender. Drain and set aside. In a bowl,  combine
the roasted chiles and the ginger with 3/4 cup of hot water  and let
soak for 15 minutes. Transfer the chiles and ginger with  their water
to a blender and blend until smooth. Set the mixture  aside. Again in
the blender, combine the pitted olives with about 1/2  cup of water, or
just enough to make them move through the blades,  and blend until
completely smooth. Set this mixture aside. In a large  heavy casserole,
heat the olive oil over medium heat. Stir in the  garlic, then
immediately add the chile-ginger mixture. Cook for 10  minutes,
stirring occasionally, until most of the liquid has  evaporated. Add
the pureed olive mixture, reduce the heat to low, and  cook for 5
minutes, stirring occasionally. Add the beans and continue  cooking for
15 to 20 minutes, stirring gently every few minutes.  Remove from the
heat, and let cool to room temperature. When the  beans are cool, drain
the spring onion and celery julienne and, in a  small bowl, toss them
with salt, pepper, and lemon juice. Serve the  beans garnished with the
crisp julienne. This recipe yields 6  servings.  Comments: To roast
ancho chiles, first wipe them clean and remove the  stems and seeds.
Place the chiles over a gas burner and toast them  all over until the
skin is slightly bubbly and the flesh is softened.  Don't let them
char.  Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6227 broadcast
03-21-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com  03-21-1997  Recipe by: Susan Feniger and Mary Sue
Milliken  Converted by MM_Buster v2.0l.

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