2      cups          dried red beans -- washed sorted
     1/3  cup           olive oil
   1 1/2  medium        white onions -- diced
   2      teaspoons     salt
     1/2  teaspoon      freshly ground black pepper
   4                    garlic cloves -- crushed
   1      7-ounce can   diced green chili peppers -- mild fire roasted
   2      medium        parsnips -- peel and chop
   2      medium        carrots -- peel and chop
   2                    celery ribs -- chopped
   1      medium        zucchini -- trimmed and sliced
   1      medium        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
4 to 6 servings
Copyright (c) 1994 by Mary Sue Milliken and Susan Feniger
Mexa Mexicana. NY: Wm. Morrow (Pub)
[mcRecipe 21 Sep 96 patH]