Border Grill Vegetarian Red Bean Stew

By Hklbrries

The best red beans come from El Salvador.

Caution: When handling chiles, use gloves and do not touch eyes or other mucous membranes. Milk or dairy products (sour cream, etc.) a good antidote to chiles heat.

Ingredients

• Ancho Chile Salsa:
• 2 cups uncooked red beans
• Salt
• 2 stalks celery, sliced
• 2 turnips, peeled and cut in chunks
• 2 parsnips, peeled and cut in chunks
• 1 zucchini, cut in chunks
• 1 yellow crookneck squash, cut in chunks
• 4 red potatoes, cut in chunks
• Extra virgin olive oil
• 6 cups diced onions
• Pepper
• 1 tbsp garlic puree
• 6 tbsp ground roasted ancho chiles (relatively mild)
• 1 habanero chile, seeds removed and diced, optional (the hottest of all chiles!)
• 2 ancho chiles, stems and seeds removed
• 1 cup orange juice
• 1/2 cup lime juice
• 1/2 cup grapefruit juice
• Salt
• Pepper

Details

Servings 6

Preparation

Step 1

Stew: Rinse beans and place in saucepan with 6 cups salted water. Bring to boil over high heat. Boil 3 minutes. Soak beans overnight in salted water. Rinse again. Add 6 cups water and simmer over medium heat until beans are plump, but still firm. Rinse again. Blanch carrots, celery, turnips and parsnips. Grill zucchini and squash. Cook potatoes in boiling salted water and drain. Heat 1/4 cup olive oil in soup pot. Add onions and season to taste. Cook until caramelized, stirring over medium heat until dark golden brown. Add garlic puree and continue to stir until garlic is heated and aroma rises. Stir in ground ancho and diced habanero chile. Add cooked beans, vegetables and 4 cups water. Cover and cook until beans are slightly tender. Serve vegetables and beans in large bowl topped with Ancho Chile Salsa and drizzle with extra olive oil.

Ancho Chile Salsa: Roast chiles, being careful not to scorch them. Cool, peel, then chop and mix with orange, lime and grapefruit juices. Season to taste.