Robert And Carolyn's Southwest Stew

Recipe Ingredients

1 cup	160g / 5.6oz	Uncooked dry white beans
4 cups	948ml	Water
2 cups	292g / 10oz	Chopped cabbage
1 cup	110g / 3.9oz	Chopped carrots
1/2 cup	31g / 1.1oz	Chopped onion
2		Serrano or jalapeno chiles - finely chopped
4		Garlic cloves - crushed
1 teaspoon	5ml	Kosher salt
1/4 teaspoon	1.3ml	Black pepper - freshly ground
10 oz	284g	Fresh spinach
4		Ripe plum tomatoes
8 oz	227g	Fresh mushrooms
2 tablespoons	30ml	Olive oil
2 oz	56g	Queso fresco or feta cheese - crumbled, (1/2 cup)

Recipe Instructions

Place the beans in a strainer, rinse under running water removing any debris. In a medium saucepan, place beans and water; bring to a boil; reduce heat and simmer, covered, for 1 hour.

Stir in cabbage, carrots, chiles, garlic, salt, and pepper. Continue to simmer, covered, until the beans are tender and the broth is slightly thickened, 45 minutes to an hour, adding more water, if necessary, to keep the beans covered with liquid.

Wash spinach and remove the thick stems. Tear or cut leaves into small pieces; set aside.

Cut tomatoes in halves lengthwise. Remove stems from mushrooms. Lightly brush tomatoes and mushrooms with olive oil. Arrange on a broiler pan. Broil under high heat until the tomatoes and mushrooms are lightly browned, about 4 minutes.

Alternately, the tomatoes and mushrooms may be arranged on skewers and broiled or charcoal grilled.

Just before serving, stir spinach into the white beans; cover and cook for 3 to 4 minutes. Spoon the white bean mixture onto individual serving plates; arrange broiled tomatoes and mushrooms over the beans. Drizzle lightly with remaining olive oil and sprinkle with queso fresco cheese. This recipe yields 4 portions.

Source:
RESETTING THE AMERICAN TABLE

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