Ragout of Kidney Beans in Smoked Pepper & Tomato Fondue
Ragout of Kidney Beans in Smoked Pepper and Tomato Fondue recipe
Yield
12 servingsPrep
30 minCook
40 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | large |
onions
chopped |
|
| 3 |
garlic cloves
finely chopped |
*
|
|
| 2 | tablespoons |
chili powder
|
|
| 1 | tablespoon |
chipotle chili peppers
in abodo sauce, or to taste |
*
|
| 2 | teaspoons |
cumin
ground |
|
| 1 | teaspoon |
oregano
dried |
|
| 28 | ounces |
italian plum (roma) tomatoes
canned, with juices, chopped |
|
| 1 | large |
green bell peppers
cored, seeded, and chopped |
|
| 1 | large |
sweet red bell peppers
cored, seeded and chopped |
|
| 2 | small |
zucchini
trimmed and chopped |
|
|
salt and black pepper
freshly ground |
*
|
||
| 19 | ounces |
red kidney beans
canned, drained and rinsed |
|
| 6 | tablespoons |
sour cream
reduced fat |
|
| Garnish | |||
| 6 | tablespoons |
yogurt, plain
non-fat |
|
|
cilantro
fresh |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 2 | large |
onions
chopped |
|
| 3 | each |
garlic cloves
finely chopped |
*
|
| 3E+1 | ml |
chili powder
|
|
| 15 | ml |
chipotle chili peppers
in abodo sauce, or to taste |
*
|
| 1E+1 | ml |
cumin
ground |
|
| 5 | ml |
oregano
dried |
|
| 809.2 | ml/g |
italian plum (roma) tomatoes
canned, with juices, chopped |
|
| 1 | large |
green bell peppers
cored, seeded, and chopped |
|
| 1 | large |
sweet red bell peppers
cored, seeded and chopped |
|
| 2 | small |
zucchini
trimmed and chopped |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 549.1 | ml/g |
red kidney beans
canned, drained and rinsed |
|
| 9E+1 | ml |
sour cream
reduced fat |
|
| Garnish | |||
| 9E+1 | ml |
yogurt, plain
non-fat |
|
| 1 | x |
cilantro
fresh |
*
|
Directions
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.
