Smoked Tomato Bean Relish with Roasted Root Vegetables
 
4 oz.  butterscotch calypso beans, cooked
4 oz.  jackson wonder beans, cooked
4 oz.  black calypso beans, cooked
4   ea plum tomatoes, smoked, diced
1 large  yellow tomato, smoked, diced
1 medium  beets, diced 1/4", blanched
2 oz.  turnips, diced 1/4", blanched
2 oz.  parsnips, diced 1/4", blanched
2 oz.  rutabaga, diced 1/4", blanched
2 oz.  carrots, diced 1/4", blanched
2 oz.  celery root, diced 1/4", blanched
1/2 medium  onion, diced
3 clove  of garlic, fresh, chopped
6 oz.  canned imported tomatoes, chopped
  salt to taste
  black pepper to taste
 
cook beans according to package directions. 
place a saute pan on high heat, add olive oil and saute onions. add all 
root vegetables, saute until golden brown. 
add garlic, smoked plum & yellow tomatoes, cooked beans and canned 
tomatoes. cook relish until hot. 
season with salt and pepper, keeping warm. 
 
serving suggesstions: 
quail medallions 
recipe compliments of: 
executive chef glenn zamet 
special events department 
at the art institute of chicago 
source: http://www.indianharvest.com/html/fsrecipes/fsbeans3.html 
 
 
-- 
(ID: 4009) Mirror: rec.food.recipes: Thu, Jan 13, 2005


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