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Categories:
red beans olive oil white onion salt black pepper garlic green chili peppers chop carrots celery zucchini Salsa - Red Cheddar cheese
Viewed: 22 - Published at: 10 years agoIngredients
- 2 cups red beans dried, washed, sorted
- 13 cup olive oil
- 1 1/2 medium white onion diced
- 2 teaspoons salt
- 1/2 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
Method
- 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.
