Categories: Beans, Soups, Vegetables

Ingredients

• 2 cups dried red beans, washed and picked over
• 2 quarts water
• 1/3 olive oil
• 1 1/2 medium white onions, diced
• 2 teaspoons salt
• 1/2 teaspoons freshly ground black pepper
• 4 garlic cloves, crushed
• 2 ancho chiles, wiped clean, stemmed, seeded and lightly toasted
• 2 medium parsnips, peeled and cut into 1/2" chunks
• 2 medium carrots, peeled and cut into 1/2" chunks
• 2 celery ribs, peeled and cut into 1/2" chunks
• 1 medium zuchinni, trimmed and cut into 1/2" chunks
• 1 medium yellow squash, trimmed and cut into 1/2" chunks
• Ancho chile salsa, for garnish

Directions

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. Remove from the heat.

3. 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.

4. 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, 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.

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