Vegetarian Red Bean Stew
2 cups dried red beans -- washed sorted 1/3 cup olive oil 1 1/2 medium white onions -- diced 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 4 garlic cloves -- crushed
Ingredients
- 2cups dried red beans -- washed sorted
- 1/3cupolive oil
- 11/2 medium white onions -- diced
- 2teaspoons salt
- 1/2teaspoonfreshly ground black pepper
- 4garlic cloves -- crushed
- 17-ounce can diced green chili peppers -- mild fire roasted
- 2medium parsnips -- peel and chop
Directions
- 1
2 cups dried red beans -- washed sorted 1/3 cup olive oil 1 1/2 medium white onions -- diced 2 teaspoons salt 1/2 teaspoon freshly ground bl
- 2
Place the beans in a pot with 2 quarts of water
- 3
bring to a boil
- 4
Cover, reduce to a gentle simmer and cook until the small beans are creamy, not powdery, 45 to 60 minutes
- 5
Remove from the heat
- 6
Heat the olive oil in a large stockpot or Dutch oven over medium heat
- 7
Cook the onions with 1 teaspoon of the salt and the black pepper until golden, 10 to 15 minutes
- 8
Add the garlic, reduce the heat and cook, stirring frequently, until the aroma is released