1 ONION 1 CARROT 1 CHAYOTE SQUASH 1 2 STALKS OF CELERY 1 ZUCCHINI 1 POTATO 2 BUNCHES OF CILANTRO 2 JALAPEÑOS 4 TOMATILLOS 4 GARLIC CLOVES ¼ LB OF BUTTER 4 QTS OF WATER 4 CUPS OF COOKED WHITE BEANS
Cook white beans with water, bay leaf, onion, garlic and salt Peel and dice, onion, carrot, celery. Chayote, potatoes and zucchini. I large pot melt, butter, add diced vegetables until onions are transparent. In a blender in 2 cups of water liquefy cilantro, garlic, tomatillos and jalapeños, add to vegetables, add rest of water and salt to taste. When carrots are soft add white beans and let it boil for 2 minutes, serve it with chopped cilantro and onion and a slice of avocado.
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