Spicy Three-Bean Ragout
Serves 4-6 / This colorful trio of beans is low in fat and full of protein. Look for canned chipotle chilies in spicy adobo sauce in the Mexican food section. Serve with a platter of sliced avocados and tomatoes drizzled with olive oil, and a basket of warm, whole-grain tortillas.
1 tablespoon olive oil
1 small red onion, chopped
1 small yellow bell pepper, diced
1 small green bell pepper, diced
2 cloves garlic, minced
1/2 jalapeño, seeded and finely minced
1/4 teaspoon white pepper
1/2 teaspoon cumin
1 cup halved grape tomatoes
1 teaspoon minced canned chipotles
1 tablespoon adobo sauce
1 15-ounce can anasazi or azuki beans, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
1 cup chicken stock
1 cup tomato sauce
1/4 cup chopped cilantro
Queso fresco or feta cheese
Fresh cilantro sprigs, for garnish
1. In a heavy saucepan, heat olive oil and sauté onion, yellow pepper, and green pepper until softened, about 3 minutes. Add garlic, jalapeño, white pepper, cumin, tomatoes, and chipotles and cook, stirring, until softened, about 3 minutes.
2. Stir in adobo sauce, beans, stock, and tomato sauce. Simmer, covered, for about 10 minutes, stirring occasionally.
3. Add cilantro and cook for 1 minute. Crumble queso fresco on top, garnish with fresh cilantro, and serve hot.