To end ... to begin

Closing a decade
Our evolution continues…..
A hoppin’ New Year






























Black Bean and Posole Stew – yields approx. 8 servings
12-ounces dried posole
2-cups dried black beans
2-large onions – chopped
3-garlic cloves –chopped
2-Anaheim peppers – seeds discard; chopped
2-poblano peppers – seeds discarded; chopped
1-jalapeno chili – diced
3-medium carrots – peeled and chopped
3-celery stalks – chopped
1-tablespoon achiote paste
1-tablespoon smoked paprika
28-ounce canned tomato
1/4-cup Italian parsley – roughly chopped
Salt and freshly ground black pepper to taste

In separate bowls soak the posole and black beans in three times their volume of water for 8 to 10 hours. Drain the posole and black beans, and cook two different pots covered with 6-cups of water for an hours.

Drain the posole and black beans, reserving three cups of the black bean cooking water.

Heat an 8 to 10 quart pot over a medium heat, and add the onions. Cook the onions, cooking until the onions have started to brown. Then mix in the garlic, peppers, chili, carrot and celery. Continue cooking until the carrots and celery start to soften. Then stir in the achiote paste and smoked paprika. Cook for a minute.

Into the pot add the cooked posole, black beans, canned tomato and 3-cups reserved cooking liquid. Bring to a boil, and then return the heat to low. Simmer the stew for 2-hours, covered.

Season with salt and pepper and mix in the Italian parsley. Cook for a half-hour longer.

Serve with lime and diced avocado if desired.