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Recipe: Border Grill Vegetarian Red Bean Stew
Note: This stew, from chefs Susan Feniger and Mary Sue Milliken, would be a great dish to serve to friends who scoff at meatless meals. It is so hearty and delicious -- and the grapefruit and chile added at the end is such an inspired touch--that nobody could possibly miss the meat.
2 cups uncooked red beans
2 carrots, peeled and cut in chunks
2 stalks celery, sliced
2 turnips, peeled and cut in chunks
2 parsnips, peeled and cut in chunks
1 zucchini, cut in chunks
1 yellow crookneck squash, cut in chunks
4 red potatoes, cut in chunks
Extra virgin olive oil
6 cups diced onions
1 tablespoon garlic puree
6 tablespoons ground roasted ancho chiles
1 habanero chile, seeds removed and diced, optional
Ancho Chile Salsa
Rinse beans and place in saucepan with 6 cups salted water. Bring to boil over high heat. Boil 3 minutes. Soak beans overnight in salted water. Rinse again. Add 6 cups water and simmer over medium heat until beans are plump, but still firm. Rinse again. Blanch carrots, celery, turnips and parsnips. Grill zucchini and squash. Cook potatoes in boiling, salted water and drain.
Heat 1/4 cup olive oil in soup pot. Add onions and season to taste with salt and pepper. Cook until caramelized, stirring over medium heat until dark golden brown. Add garlic puree and continue to stir until garlic is heated and aroma rises. Stir in ground ancho and diced habanero chiles. Add cooked beans, vegetables and 4 cups water. Cover and cook until beans are slightly tender.
Serve vegetables and beans in large bowl topped with Ancho Chile Salsa and drizzle with extra olive oil. Makes 6 to 8 servings.
Ancho Chile Salsa
2 ancho chiles, stems and seeds removed
1 cup orange juice
1/2 cup lime juice
1/2 cup grapefruit juice
Roast chiles, being careful not to scorch. Cool, peel, then chop and mix with orange, lime and grapefruit juices. Season to taste with salt and pepper.