Vegetarian Red Bean Stew

Vegetarian Red Bean Stew
[Add to myRecipeBox]
[Comment on this Recipe]


By Mary Sue Milliken and Susan Feniger

INGREDIENTS:

• 1/3 cup olive oil
• 1 1/2 medium white onions, diced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 cloves garlic, crushed
• 3 cans red beans, drained
• 1 quart water or vegetable stock
• 2 ancho chiles, wiped clean, stemmed, seeded and lightly toasted*
• 2 medium parsnips, peeled and cut into 1/2-inch chunks
• 2 medium carrots, peeled and cut into 1/2-inch chunks
• 2 celery ribs, peeled and cut into 1/2-inch chunks
• 1 medium zucchini, trimmed and cut into 1/2-inch chunks
• 1 medium yellow squash, trimmed and cut into 1/2-inch chunks

Heat the olive oil in a large stockpot or Dutch oven over medium heat. Cook the onions with the salt and pepper until golden, 10 to 15 minutes. Add the garlic, reduce the heat and cook, stirring frequently, until the aroma is released.

Add the beans, water, toasted anchos, parsnips, and carrots. Turn the heat up to medium and cook at a low boil for 10 minutes. Add the celery, zucchini and yellow squash. Simmer until all the vegetables are soft, about 15 minutes longer. Remove and discard any chile skin that floats to the top. Taste stew and season with salt and pepper as necessary.

*Dried chiles such as anchos are lightly toasted just to soften and develop flavor but never to blacken. Place over a low gas flame or on the grill and heat a few seconds on each side, just until soft.

Adapted by StarChefs.com

Yield: 4 to 6 Servings

Round Out the Meal:
Serve with Spinach Salad with Limed Pepitas and Pomegranate(recipe follows).

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Bohemia beer

Spinach Salad with Limed Pepitas and Pomegranate

• 1/2 cup pepitas or pumpkin seeds, raw and unsalted
• 2 Tablespoons lime juice mixed with 1/2 teaspoon salt
• 1/2 large jicama, peeled
• 3/4 pound baby spinach, washed
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil
• 1/2 cup crumbled feta
• 1/2 cup pomegranate seeds

In a small, dry frying pan over medium heat, toast the pepitas until golden brown. Remove from heat, add the lime juice, and shake vigorously. Cook, shaking often, until the pan is dry and cool.

Slice the jicama into 1/8-inch slices and then julienne as thinly as possible. Transfer to a very large salad bowl, along with the spinach. Whisk the salt, pepper, vinegar, and olive oil together in a small bowl and drizzle over the salad. Add the pepitas, feta, and pomegranate seeds and toss well. Serve immediately.