| 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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