2teaspoons dried herbs mix oreganothyme, and basil
Green onions
Cherry tomatoeshalved
Vegetable Stock
1large onion quartered
4 carrots peeled and cut in ½
4ribs celery cut in ½
1ear of corn cut into quarters
5 sprigs fresh thyme
5sprigs fresh parsley with stems
2 bay leaves
8 to 10peppercorns
2 whole cloves garlic peeled
1gallon cold water
2dried morita or chipotle chiles
Instructions
For Beans
In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
In a large pot heat the canola oil over medium-high heat. Saute the onion, celery, and garlic until tender.
Add the paprika, cayenne, herbs, salt and pepper. Saute for about 5 minutes then add the red beans, vegetable stock and bay leaves.
Let simmer uncovered on low for 1 ½ to 2 hours. Stirring occasionally and adding water, if necessary.
Vegetable Stock Instructions
Put water in large stockpot. Place vegetables, herbs and spices in a steamer basket directly in the water filled stockpot. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer.
Add chiles and let simmer in the pot for 20-30 minutes. Check frequently to make sure chiles don’t breakdown and release seeds into the stock. Remove peppers and discard them.
Simmer uncovered for 1-2 hours. Add hot water as needed to keep vegetables submerged. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately and place in refrigerator overnight
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.