Ragout of Kidney Beans in Smoked Pepper and Tom

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Ragout of Kidney Beans in Smoked Pepper and Tom Ingredients

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

Instructions for Ragout of Kidney Beans in Smoked Pepper and Tom

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.

Main Ingredient: PepperCuisine: Uncategorized

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