Southwest Ragout

Name: Southwest Ragout
Ingredients: 1 large red potato, cut into 1/2-inch pieces; 3 Tbsp. olive oil; 1 medium size green or red pepper, cut into 1/2-inch pieces; 2 or 3 large garlic cloves, chopped; 1 (14 1/2 oz.) can Mexican style stewed tomatoes; 1 (12 oz.) can corn, drained; 1 (15 to 16 oz.) can black beans, rinsed and drained; 2 Tbsp. minced fresh cilantro

8 ingredients

10 steps

Ingredients

1 large red potato, cut into 1/2-inch pieces
3 Tbsp. olive oil
1 medium size green or red pepper, cut into 1/2-inch pieces
2 or 3 large garlic cloves, chopped
1 (14 1/2 oz.) can Mexican style stewed tomatoes
1 (12 oz.) can corn, drained
1 (15 to 16 oz.) can black beans, rinsed and drained
2 Tbsp. minced fresh cilantro

Directions

1

Cook potato in small pot of boiling salted water until almost tender (about 8 to 10 minutes).
2

Drain and reserve.
3

Meanwhile, heat oil in heavy, large saucepan over medium heat.
4

Add pepper and saute 3 to 5 minutes.
5

Add garlic and stir 1 minute.
6

Add tomatoes with juices, corn, beans, cilantro and the reserved potato.
7

Simmer until potato is very tender and liquids are thick, stirring occasionally, about 10 minutes.
8

Season with salt and pepper.
9

Great as a meatless main dish or with steak, chicken, fish.
10

This recipe is easily doubled.