Ragout of kidney beans in smoked pepper and tom

6 Servings

Ingredients

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

Directions

GARNISH

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.

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