Ingredients Jump to Instructions ↓

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

  2. 2 quarts water

  3. 1/3 cup olive oil

  4. 1 1/2 medium white onions, diced

  5. 4 garlic cloves , crushed

  6. 2 Ancho chiles, wiped clean, stemmed, seeded and lightly toasted

  7. 2 medium parsnips, peeled, cut into 1/2-inch chunks

  8. 2 medium carrots , peeled, cut into 1/2-inch chunks

  9. 2 celery ribs, peeled, cut into 1/2-inch chunks

  10. 1 medium zucchini , trimmed, cut into 1/2-inch chunks

  11. 1 medium yellow squash , trimmed and cut into 1/2-inch chunks

  12. Ancho Chili Salsa, recipe follows, for garnish


  14. 4 medium Ancho chiles, wiped clean stemmed and seeded

  15. 1 cup freshly squeezed orange juice

  16. 2 tablespoons freshly squeezed grapefruit juice

  17. 2 teaspoons salt

  18. 1 tablespoon freshly squeezed lime juice

  19. 1/2 teaspoon freshly ground black pepper

  20. 2 tablespoons olive oil

Instructions Jump to Ingredients ↑

  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 dollop of Ancho salsa Toast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching. Slice the chiles into 1-inch strips, then into a very fine julienne . Combine all of the ingredients in a bowl, mix well and let sit at least 30 minutes or as long as 2 hours before serving. Ancho salsa keeps a few days in the refrigerator.


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