Ingredients Jump to Instructions ↓

  1. 2 cups dried red beans -- washed, picked over

  2. 2 quarts water

  3. 1/3 cup olive oil

  4. 1 1/2 medium white onions -- diced

  5. 2 teaspoons salt

  6. 1/2 teaspoon freshly-ground black pepper

  7. 4 cloves garlic -- crushed

  8. 2 ancho chiles -- wipe clean, stem, seed, lightly toast

  9. 2 medium parsnips -- peeled, cut into 2 medium carrots -- peeled, cut into 2 celery ribs -- peeled, cut into 1 medium zucchini -- trimmed, cut into 1 medium yellow squash -- trimmed, cut into 1/2" chunks

  10. 2 cups salsa

Instructions Jump to Ingredients ↑

  1. Preparation : 1. Place the beans and water in a saucepan and bring to a boil. Cover, reduce to a simmer and cook until the small beans are creamy, not powdery, 45 to 60 minutes. Remove from the heat.

  2. 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.

  3. Pour the red beans with their liquid into the stockpot, along with the toasted Anchos, 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 15 minutes longer. Remove and discard any chile skin that floats to the top. Ladle into large bowls and serve hot with a spoonful of salsa.


Send feedback