Vegetarian Red Bean Stew
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
35
Spice
58
Sweetness
49
Sourness
47
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Place the beans and water in a saucepan and bring to a boil
2
Cover, reduce to a simmer and cook until the small beans are creamy, not powdery, 45 to 60 minutes
3
Remove from the heat
4
Heat the olive oil in a large stockpot or Dutch oven over medium heat
5
Cook the onions with 1 teaspoon of the salt and the black pepper until golden, 10 to 15 minutes
6
Add the garlic, reduce the heat and cook, stirring frequently, until the aroma is released
7
Pour the red beans with their liquid into the stockpot, along with the toasted Anchos, parsnips and carrots
8
Turn the heat up to medium and cook at a low boil for 10 minutes
9
Add the remaining vegetables and 1 teaspoon salt
10
Simmer until all the vegetables are soft, about 15 minutes longer
11
Remove and discard any chile skin that floats to the top
12
Ladle into large bowls and serve hot with a dollop of Ancho salsa
13
Toast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching
14
Slice the chiles into 1-inch strips, then into a very fine julienne
15
Combine all of the ingredients in a bowl, mix well and let sit at least 30 minutes or as long as 2 hours before serving
16
Ancho salsa keeps a few days in the refrigerator