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Ragout of kidney beans in smoked pepper & tomato fondue
Artist: _ Yield: 6
Categories: Beans, Fondue, Smoked, Tomatoes, Vegetables Rating: no rating.
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Ingredients:
1 tbspVegetable oil
2 largeOnions, chopped
3 Cloves garlic, finely chop'd
2 tbspChili powder*
1 tbspChopped chipotle peppers in
Adobo sauce, or to taste
2 tspGround cumin
1 tspDried oregano
28 ozCan plum tomatoes (with
Juices), chopped
1 largeGreen bell pepper, cored
Seeded and chopped
1 largeRed bell pepper, cored
Seeded and chopped
2 smallZucchini, trimmed and chop'd
Salt & freshly ground black
Pepper
19 ozCan red kidney beans
Drained & rinsed
6 tbspReduced-fat sour cream or
GARNISH
6 tbspPlain nonfat yogurt
Fresh cilantro leaves
Procedures:
1In a large cast-iron or nonstick skillet, heat oil over medium heat.
2Add onions and cook, stirring, until soft and lightly browned, 5 to 10 minutes.
3Add garlic, chili powder, chipotle peppers, cumin and oregano; cook, stirring, for 1 minute.
4Add tomatoes, green and red peppers and zucchini; season with salt and pepper.
5Bring 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.
6Add beans and simmer, covered, for 10 minutes, stirring often; add water if necessary.
7Taste and adjust seasonings.
8Serve in individual bowls, garnished with a dollop of sour cream or yogurt and a sprinkling of cilantro.
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