Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
2 Tasse | Dried red beans; washed sorted |
1/3 Tasse | olive oil |
1 1/2 mittel | White Onions diced |
2 Teelöffel | salt |
1/2 Teelöffel | black pepper freshly ground |
4 | cloves garlic crushed |
1 | 7-ounce can diced green chili peppers; mild fire roasted |
2 mittel | Parsnips; peel and chop |
2 mittel | Carrots; peel and chop |
2 | Celery ribs chopped |
1 mittel | Zucchini; trimmed and sliced |
1 mittel | Yellow squash; trimmed and sliced |
| Red or green salsa; for garnish |
| Shredded cheddar cheese; for topping |
Wash, sort and generally pick over the dried beans, discarding debris. Place the beans in a pot with 2 quarts of water; bring to a boil. Cover, reduce to a gentle 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 and cooking liquid into the stockpot, along with the chili peppers, 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 10 to 15 minutes longer. Ladle into large bowls and serve hot with a dollop of salsa. Yield: 4 to 6 servings
Ny: Wm. Morrow (Pub) [mcRecipe 21 Sep 96 patH] Recipe By
beans. This soup was inspired by that experience."-Msm and Sf Substitute 2 ancho chilies for the mild canned.
|
|
Anmerkungen zum Rezept:
keine |