Vegetarian Red Bean Stew

Directions

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.