Try this Ragout of Kidney Beans in Smoked Pepper and Tom recipe, or contribute your own.
Suggest a better descriptionIn 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.
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Serving Size: 1 Serving (909g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 155 | ||
Calories from Fat: 34 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0.9mg | 0 % | |
Sodium 96.9mg | 3 % | |
Potassium 1666.1mg | 44 % | |
Total Carbohydrate 28.9g | 8 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 19.9g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 155
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