Ragout of kidney beans in smoked pepper & tom
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Ragout of kidney beans in smoked pepper & tom
  Beans    Smoked    Pepper    Vegetables  
Last updated 6/12/2012 1:19:42 AM. Recipe ID 51145. Report a problem with this recipe.
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      Title: Ragout of kidney beans in smoked pepper & tom
 Categories: Vegetables
      Yield: 6 Servings
 
      1 tb Vegetable oil
      2 lg Onions, chopped
      3    Cloves garlic, finely chop'd
      2 tb Chili powder*
      1 tb Chopped chipotle peppers in
           Adobo sauce, or to taste
      2 ts Ground cumin
      1 ts Dried oregano
     28 oz Can plum tomatoes (with
           Juices), chopped
      1 lg Green bell pepper, cored,
           Seeded and chopped
      1 lg Red bell pepper, cored,
           Seeded and chopped
      2 sm Zucchini, trimmed and chop'd
           Salt & freshly ground black
           Pepper
     19 oz Can red kidney beans,
           Drained & rinsed
      6 tb Reduced-fat sour cream or

MMMMM--------------------------GARNISH-------------------------------
      6 tb Plain nonfat yogurt
           Fresh cilantro leaves
 
  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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Recipe ID 51145 (Apr 03, 2005)

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