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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