Instructions: Place the beans in a strainer, rinse under running water removing any debris. In a medium saucepan, place beans and water; bring to a boil; reduce heat and simmer, covered, for 1 hour.

Stir in cabbage, carrots, chiles, garlic, salt, and pepper. Continue to simmer, covered, until the beans are tender and the broth is slightly thickened, 45 minutes to an hour, adding more water, if necessary, to keep the beans covered with liquid.

Wash spinach and remove the thick stems. Tear or cut leaves into small pieces; set aside.

Cut tomatoes in halves lengthwise. Remove stems from mushrooms. Lightly brush tomatoes and mushrooms with olive oil. Arrange on a broiler pan. Broil under high heat until the tomatoes and mushrooms are lightly browned, about 4 minutes.

Alternately, the tomatoes and mushrooms may be arranged on skewers and broiled or charcoal grilled.

Just before serving, stir spinach into the white beans; cover and cook for 3 to 4 minutes. Spoon the white bean mixture onto individual serving plates; arrange broiled tomatoes and mushrooms over the beans. Drizzle lightly with remaining olive oil and sprinkle with queso fresco cheese.

This recipe yields 4 portions.

Comments: "Absolutely delicious," declared the tasters of this colorful, high-fiber vegetable stew that so aptly emphasizes the tenet: "Enhance ingredients by conserving the quality of the raw materials and ingreients during preparation."

The team: Robert Del Grande, chef/owner of Cafe Annie in Houston, teamed up with registered dietician Carolyn ONeil, CNNs Atlanta nutrition correspondent, for the flavorful blening of ingredients that is Southwest Stew.

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