Ragout Of Kidney Beans In Smoked Pepper & Tomato Fondue

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
2 tablespoons	30ml	Onions - chopped (large)
3		Garlic - finely chop'd
2 tablespoons	30ml	Chili powder*
1 tablespoon	15ml	Chopped chipotle peppers in
		Adobo sauce - or to taste
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Dried oregano
1		Plum tomatoes - (with
		Juices) - chopped
1		Green bell pepper - cored (large)
		Seeded and chopped
1		Red bell pepper - cored (large)
		Seeded and chopped
2		Zucchini - trimmed and chop'd (small)
		Salt & freshly ground black
		Pepper
1		Red kidney beans
		Drained & rinsed
6 tablespoons	90ml	Reduced-fat sour cream or
		Garnish
6 tablespoons	90ml	Plain nonfat yogurt
		Fresh cilantro leaves

Recipe Instructions

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.

Source:
Susan Feniger and Mary Sue Milliken

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