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Ingredients 1 tablespoon olive oil 2 leeks, white and 1" of pale-green part, diced 4 garlic cloves, finely chopped 2 large carrots, peeled, cut into 1/4" cubes 2 large or 3 medium parsnips, peeled, halved lengthwise if large (remove woody center, if needed), cut into 1/4" cubes 1–1 1/2 tablespoons ground ancho chiles 1 teaspoon ground cumin 1/2 teaspoon dried oregano 2 teaspoons kosher salt plus more for seasoning 1 1/4 cups dried cannellini (white kidney) beans, soaked overnight (to yield about 3 cups) or two 15-oz. cans cannellini beans, rinsed Cilantro leaves (optional) 1 ripe avocado, peeled, chopped Ingredient Info Ground ancho chiles are available at Latin markets and in the spice section of some supermarkets. Preparation Heat oil in a large pot over medium-low heat. Add leeks, garlic, and 2 Tbsp. water. Cook until leeks are softened, about 5 minutes. Add carrots and parsnips; stir to coat. Cook, stirring often, until just beginning to soften, about 2 minutes. Add ground chiles, cumin, oregano, and 2 tsp. salt. Stir until fragrant, about 1 minute. Fold in beans. Add 5 cups water and bring to a boil. Reduce heat and simmer to allow flavors to meld, about 30 minutes (if using soaked beans, cook until tender, which may take a few more minutes). Season with salt. Garnish with cilantro leaves, if desired, and chopped avocado.
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