Vegetarian Red Bean Stew Recipe

Name: Vegetarian Red Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried red beans, washed and picked over; 2 quarts water; 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; 2 Ancho chiles, wiped clean, stemmed, seeded and lightly toasted; 2 medium parsnips, peeled, cut into 1/2-inch chunks; 2 medium carrots, peeled, cut into 1/2-inch chunks; 2 celery ribs, peeled, cut into 1/2-inch chunks; 1 medium zucchini, trimmed, cut into 1/2-inch chunks; 1 medium yellow squash, trimmed and cut into 1/2-inch chunks; Ancho Chili Salsa, recipe follows, for garnish; 4 medium Ancho chiles, wiped clean stemmed and seeded; 1 cup freshly squeezed orange juice; 2 tablespoons freshly squeezed grapefruit juice; 2 teaspoons salt; 1 tablespoon freshly squeezed lime juice; 1/2 teaspoon freshly ground black pepper; 2 tablespoons olive oil (optional)

Servings: persons

2 cups dried red beans, washed and picked over
2 quarts water
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
2 Ancho chiles, wiped clean, stemmed, seeded and lightly toasted
2 medium parsnips, peeled, cut into 1/2-inch chunks
2 medium carrots, peeled, cut into 1/2-inch chunks
2 celery ribs, peeled, cut into 1/2-inch chunks
1 medium zucchini, trimmed, cut into 1/2-inch chunks
1 medium yellow squash, trimmed and cut into 1/2-inch chunks
Ancho Chili Salsa, recipe follows, for garnish
4 medium Ancho chiles, wiped clean stemmed and seeded
1 cup freshly squeezed orange juice
2 tablespoons freshly squeezed grapefruit juice
2 teaspoons salt
1 tablespoon freshly squeezed lime juice
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil (optional)

1
Place the beans and water in a saucepan and bring to a boil.
2
Cover, reduce to a simmer and cook until the small beans are creamy, not powdery, 45 to 60 minutes.
3
Remove from the heat.
4
Heat the olive oil in a large stockpot or Dutch oven over medium heat.
5
Cook the onions with 1 teaspoon of the salt and the black pepper until golden, 10 to 15 minutes.
6
Add the garlic, reduce the heat and cook, stirring frequently, until the aroma is released.
7
Pour the red beans with their liquid into the stockpot, along with the toasted Anchos, parsnips and carrots.
8
Turn the heat up to medium and cook at a low boil for 10 minutes.
9
Add the remaining vegetables and 1 teaspoon salt.
10
Simmer until all the vegetables are soft, about 15 minutes longer.
11
Remove and discard any chile skin that floats to the top.
12
Ladle into large bowls and serve hot with a dollop of Ancho salsa.
13
Toast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching.
14
Slice the chiles into 1-inch strips, then into a very fine julienne.
15
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.
16
Ancho salsa keeps a few days in the refrigerator.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 cups dried red beans, washed and picked over, 2 quarts water, 1/3 cup olive oil, 1 1/2 medium white onions, diced, and more.

Yes, Vegetarian Red Bean Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Red Bean Stew

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