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 *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. FOR THE STEW: The next day, ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.