Ragout Of Kidney Beans In Smoked Pepper & Tomatoes

A comforting and rustic ragout featuring red kidney beans simmered in a rich tomato sauce infused with smoky chipotle peppers. The dish is balanced with earthy spices like cumin and oregano, along with tender bell peppers and zucchini. This plant-based meal is perfect for cozy dinners and offers a satisfying, slow-simmered taste.

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 250

Dietary: Gluten-free, Vegan

Description

A comforting and rustic ragout featuring red kidney beans simmered in a rich tomato sauce infused with smoky chipotle peppers. The dish is balanced with earthy spices like cumin and oregano, along with tender bell peppers and zucchini. This plant-based meal is perfect for cozy dinners and offers a satisfying, slow-simmered taste.

Ingredients

1 tablespoon Vegetable oil
2 lg Onions, chopped
3 Cloves Garlic, finely chop'd
2 tablespoon Chili powder*
1 tablespoon Adobo sauce, or to taste
2 teaspoon Ground cumin
1 teaspoon 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 Chopped chipotle peppers in Adobo sauce for garnish

Directions

1
Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
2
Add the chopped onions and cook until softened and translucent, about 5 minutes.
3
Stir in the finely chopped garlic, chili powder, cumin, and oregano, cooking for 1 minute until fragrant.
4
Add the chopped green and red bell peppers and zucchini, sauting for another 5 minutes until slightly tender.
5
Pour in the chopped plum tomatoes with their juices and the drained kidney beans.
6
Stir in the adobo sauce, then season generously with salt and black pepper to taste.
7
Bring the mixture to a simmer, then reduce heat to low and cook uncovered for 15-20 minutes, stirring occasionally, until the sauce has thickened.
8
Serve hot, topped with a dollop of reduced-fat sour cream or a sprinkle of chopped chipotle peppers if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 250kcal

% Daily Value *
Total Fat 8.0g13%
Saturated Fat 1.0g5%
Cholesterol 0.0mg0%
Sodium 500mg21%
Total Carbohydrate 35.0g12%
Dietary Fiber 12.0g48%
Sugars 8.0g
Protein 12.0g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer smoky flavor, use smoked paprika in addition to the chili powder.

This dish tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days.

To make this dish gluten-free, ensure your spices are certified gluten-free.

You can substitute canned kidney beans with dried beans that have been soaked overnight and cooked until tender.

Adjust the amount of adobo sauce and chipotle peppers to control the level of spiciness according to your preference.

Keywords: kidney beans, ragout, smoked pepper, tomato stew, vegan, vegetarian, chili powder, cumin, chipotle, bell pepper, zucchini, garlic, onion, healthy dinner, plant-based, slow cooked, bean stew, smoked flavor

Read it online: https://www.chefs-mate.com/recipe/ragout-of-kidney-beans-in-smoked-pepper-tom/