Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
7 oz cn 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 cookuntil 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)

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