2 cups dried red beans -- washed sorted 1/3 cup olive oil 1 1/2 medium white onions -- diced 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 4 garlic cloves -- crushed 1 7-ounce can diced green chili peppers -- mild fire roasted 2 medium parsnips -- peel and chop 2 medium carrots -- peel and chop 2 celery ribs -- chopped 1 medium zucchini -- trimmed and sliced 1 medium 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 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 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]
| 
