Vegetarian Red Bean Stew
Yield
4 servingsPrep
20 minCook
110 minReady
130 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
red beans
dried, washed, sorted |
|
| ⅓ | cup |
olive oil
|
|
| 1 ½ | medium |
white onion
diced |
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 4 | each |
garlic cloves
crushed |
|
| 7 | ounce |
green chili peppers
mild fire roasted, diced |
|
| 2 | medium |
parsnips
peel and chop |
*
|
| 2 | medium |
carrots
peel and chop |
|
| 2 | each |
celery stalks
chopped |
|
| 1 | medium |
zucchini
trimmed and sliced |
|
| 1 | medium |
yellow summer squash
trimmed and sliced |
|
| 1 | x |
salsa
red or green, for garnish |
*
|
| 1 | x |
cheddar cheese
shredded, for topping |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
red beans
dried, washed, sorted |
|
| 79 | ml |
olive oil
|
|
| 1.5 | medium |
white onion
diced |
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 4 | each |
garlic cloves
crushed |
|
| 202.3 | ml/g |
green chili peppers
mild fire roasted, diced |
|
| 2 | medium |
parsnips
peel and chop |
*
|
| 2 | medium |
carrots
peel and chop |
|
| 2 | each |
celery stalks
chopped |
|
| 1 | medium |
zucchini
trimmed and sliced |
|
| 1 | medium |
yellow summer squash
trimmed and sliced |
|
| 1 | x |
salsa
red or green, for garnish |
*
|
| 1 | x |
cheddar cheese
shredded, for topping |
*
|
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.
