Recipe for Vegetarian Red Bean Stew 
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Yield:
4
Ingredients:
Amount Ingredient
2 cup Dried red beans washed, picked over
2 qt Water
1/3 cup Olive oil
1/2 med White onions diced
2 tsp Salt
1/2 tsp Freshly-ground black pepper
4 x Garlic cloves crushed
2 x Ancho chiles wipe clean, stem, seed, lightly toast
2 med Parsnips peeled, cut into 1/2" chunks
2 med Carrots peeled, cut into 1/2" chunks
2 x Celery ribs peeled, cut into 1/2" chunks
1 med Zucchini trimmed, cut into 1/2" chunks
1 med Yellow squash trimmed, cut into 1/2" chunks
Instructions:
Instructions: 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.

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.

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.

This recipe yields 4 to 6 servings.

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