Spicy White Bean Stew With Roasted Red Peppers

Recipe Ingredients

1 lb	454g / 16oz	Small dried white beans such as
		Great Northern or navy
2		Onions (large)
3		Carrots (medium)
1		Celery rib
1/4 cup	59ml	Olive oil
6		Garlic cloves
2		Serrano chiles or 1 jalapeño chile - seeded, and
		Thinly sliced
3 1/2 cups	829ml	Chicken stock or 2 cans low-salt chicken
		Broth - (14 1/2 to 16 oz ea)
1		Crushed tomatoes in juice - (14 1/2 oz)
2 tablespoons	30ml	Minced fresh rosemary leaves
		(or 2 tspns dried rosemary)
1		Red bell pepper - (6 to 8 oz) - roasted, seeded,
		And cut into medium dice
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	46g / 1.6oz	Minced fresh parsley

Recipe Instructions

Pick over the beans, discarding any rocks or shriveled beans, and rinse in a colander. Chop half of 1 onion, half of 1 carrot and all the celery. In a 4-quart or larger saucepan over medium heat, heat the olive oil and saute the chopped vegetables until soft but not browned, about 5 minutes. Add the beans, garlic, chiles, stock or broth, tomatoes and juice and rosemary. Bring to a boil over medium-high heat, then reduce heat to a gentle simmer and cover. Cook for 1 hour and 15 minutes.

Cut the remaining onions into 1-inch wedges. Cut the remaining carrots into 1/2-inch rounds. Add the onions and carrots to the pot. Cook until the beans are tender but not mushy, about 30 additional minutes.

Add the bell pepper to the beans. Add salt and pepper. Ladle 1 to 1 1/2 cups stew into each of 4 wide soup plates or bowls and top each portion with a little parsley. Cover and refrigerate the remaining stew for "Bean Soup With Bacon and Oregano" (see recipe).

This recipe yields 12 cups.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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