Ragout Of Kidney Beans In Smoked Pepper & Tomato Fondue Recipe

Step 1

In a large cast-iron or nonstick skillet, heat oil over medium heat. Add onions and cook, stirring, until soft and lightly browned, 5 to 10 minutes. Add garlic, chili powder, chipotle peppers, cumin and oregano; cook, stirring, for 1 minute. Add tomatoes, green and red peppers and zucchini; season with salt and pepper. Bring to a boil over high heat; then reduce heat to low and simmer, partially covered, stirring often, until the juices have evaporated and vegetables are tender, about 20 minutes. Add beans and simmer, covered, for 10 minutes, stirring often; add water if necessary. Taste and adjust seasonings. Serve in individual bowls, garnished with a dollop of sour cream or yogurt and a sprinkling of cilantro.

Things You'll Need

  • 1tb Vegetable oil
  • 2lg Onions, chopped
  • 3 Cloves garlic, finely chop'd
  • 2tb Chili powder *
  • 1tb Chopped chipotle peppers in
  • Adobo sauce, or to taste
  • 2ts Ground cumin
  • 1ts Dried oregano
  • 28oz Can plum tomatoes (with
  • Juices), chopped
  • 1lg Green bell pepper, cored,
  • Seeded and chopped
  • 1lg Red bell pepper, cored,
  • Seeded and chopped
  • 2sm Zucchini, trimmed and chop'd
  • Salt & freshly ground black
  • Pepper
  • 19oz Can red kidney beans,
  • Drained & rinsed
  • 6tb Reduced-fat sour cream or
  • 6tb Plain nonfat yogurt
  • Fresh cilantro leaves

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