Catalan Bean Stew
2 dried red or brown chiles, such as pasilla or New Mexican reds, or 1 tbsp Spanish or Hungarian sweet paprika 3 cups vegetable broth 2 medium onion -- peeled & quartered 4 ripe to...
Ingredients
- 2dried red or brown chiles, such as pasilla
- 2medium onion -- peeled & quartered
- 4ripe tomatoes
- 6cloves garlic -- peeled
- 2slices country-style white bread
- 3parsnips or carrots -- diced
- 1potato -- peeled & diced
- 1/2cupfinely chopped flat-leaf parsley
Directions
- 1
2 dried red or brown chiles, such as pasilla or New Mexican reds, or 1 tbsp Spanish or Hungarian sweet paprika 3 cups vegetable broth 2 medi
- 2
Soak the chiles in the stock for 1 hour or until soft
- 3
If using paprika, dissolve it in the stock
- 4
Preheat the oven to 350 degrees
- 5
Place the onions and tomatoes on a baking sheet lined with foil and roast them for 20 minutes
- 6
Add the garlic and continue roasting for 20 minutes, or until the garlic is soft and the onions are golden brown
- 7
Darkly toast the bread in a toaster
- 8
Transfer the chiles to a blender with a slotted spoon, reserving the stock