Vegetarian Red Bean Stew

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2 cups dried red beans, washed and picked over

2 quarts water

1/3 cup olive oil

1 1/2 medium white onions, diced

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

4 garlic cloves, crushed

2 Ancho chiles, wiped clean, stemmed, seeded and lightly toasted

2 medium parsnips, peeled, cut into 1/2-inch chunks

2 medium carrots, peeled, cut into 1/2-inch chunks

2 celery ribs, peeled, cut into 1/2-inch chunks

1 medium zucchini, trimmed, cut into 1/2-inch chunks

1 medium yellow squash, trimmed and cut into 1/2-inch chunks

Ancho Chili Salsa, recipe follows, for garnish

ANCHO CHILE SALSA

4 medium Ancho chiles, wiped clean stemmed and seeded

1 cup freshly squeezed orange juice

2 tablespoons freshly squeezed grapefruit juice

2 teaspoons salt

1 tablespoon freshly squeezed lime juice

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil (optional)