Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Drain and then rinse the soaked beans. Transfer to a medium-size stockpot, fill the pot one inch from the top with cold water and put it over medium heat. Once it starts to simmer, lower the heat and simmer on low until beans are tender but not mushy, about 1-11/2 hours. Drain beans in colander and set aside. In a small saucepan add the dried ancho chilies and the water, bring to a boil and turn off heat. Let the chilies steep for 30 minutes. Then blend with a stick blender until smooth. Set aside. In a heavy bottom skillet on medium heat add olive oil. When hot add celery, onion, green pepper, garlic, salt and pepper. Saute until translucent, about 15 minutes. Add bay leaves, thyme, cumin and oregano and saute 5 more minutes to cook spices. Add chipotle pepper and tomato paste and stir until combined. Add celery root, potatoes, carrots and turnips. Stir. Pour in vegetable vegetable stock. Stir. Add blended ancho chiles. Simmer on medium until the vegetables are almost tender, about 1 hour. Add drained cranberry beans and spinach and simmer about another 30 minutes. Check for seasoning before serving.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Natural bristle brush for scrubbing root vegetables and mushrooms
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Natural bristle brush for scrubbing root vegetables and mushrooms