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Southwest White Bean Stew

YIELD: 24 Servings

2 lbs. navy beans, dry*
1 Tbsp., 1 tsp. olive oil vegetable blend
10 oz. red onions, diced 1/4"
10 oz. red peppers, diced 1/4"
4 oz. fresh jalapeno, minced
3 oz. garlic, fresh, minced
5 oz. sherry wine
10 oz. tomatoes, diced
4 Tbsps., 2 tsps. cilantro, fresh, chopped

  1. *THE DAY BEFORE: Pick, rinse and drain beans. Cover beans with water (not listed) allowing enough room in container for beans to expand. Refrigerate overnight at 40°F or below.
  2. FOR THE STEW: The next day, drain beans, rinse and discard excess liquid.
  3. Place beans in pot and cover with water (not listed). Simmer until beans are tender and minimum internal temperature is 165°F (for 15 seconds), 45 minutes to 1 hour.
  4. Purèe 1/4 of the cooked beans and combine with the remaining whole beans.
  5. Heat the oil in a pot and sautè the onions, peppers, jalapenos and garlic until the onions are translucent, approximately 5 minutes.
  6. Add the beans and sautè, stirring constantly, until the beans are heated through.
  7. Add the sherry and tomatoes and simmer. Minimum internal temperature of 165°F (for 15 seconds).
  8. Hold hot at 140'F or above for service. Shelf life: If leftover, do not reuse.

Recipe from National Executive Chef Richard Arakelian and team, Sodexho Corporate Services Division.

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