Two-Bean Ragout

Name: Two-Bean Ragout
Ingredients: 1 medium onion, chopped; 2 garlic cloves, minced; 1 Tbsp. olive oil; 1 large jalapeno pepper, cored, seeded and chopped; 1 Tbsp. chili powder; 1 tsp. ground cumin; 1 (16 oz.) can tomatoes, chopped (with juice); 1 (16 oz.) can Northern beans, drained; 1 (16 oz.) can pinto beans, drained; 1 c. defatted chicken broth; 1 Tbsp. sugar to taste; salt to taste

12 ingredients

5 steps

Ingredients

1 medium onion, chopped
2 garlic cloves, minced
1 Tbsp. olive oil
1 large jalapeno pepper, cored, seeded and chopped
1 Tbsp. chili powder
1 tsp. ground cumin
1 (16 oz.) can tomatoes, chopped (with juice)
1 (16 oz.) can Northern beans, drained
1 (16 oz.) can pinto beans, drained
1 c. defatted chicken broth
1 Tbsp. sugar to taste
salt to taste

Directions

1

In a large saucepan or Dutch oven, cook the onion and garlic in the olive oil over low heat for about 6 minutes.
2

Stir in the jalapeno, chili powder and cumin; cook while stirring for about 1 minute.
3

Stir in the tomatoes, bring to a simmer and stir in the beans and broth.
4

Cover and simmer for about 15 to 20 minutes. stir in the sugar and cook about 5 minutes more.
5

Season with salt.