Two-Bean Ragout
A hearty two-bean ragout packed with bold flavors from chili, cumin, and jalapeno, perfect for a comforting vegetarian meal or a flavorful side dish.
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 chopped tomatoes, with juice ⓘ
- 1 (16 oz.) can Northern beans, drained ⓘ
- 1 (16 oz.) can pinto beans, drained ⓘ
- 1 cup defatted chicken broth ⓘ
- 1 Tbsp. sugar ⓘ
- salt to taste ⓘ
Instructions
- In a large saucepan or Dutch oven, cook the onion and garlic in olive oil over low heat for about 6 minutes.
- Stir in the chopped jalapeno, chili powder, and cumin; cook while stirring for about 1 minute.
- Stir in the chopped tomatoes, bring to a simmer, and stir in the drained beans and chicken broth.
- Cover and simmer for about 15 to 20 minutes.
- Stir in the sugar and cook about 5 minutes more.
- Season with salt to taste.
Nutrition & Diet Analysis (per serving)
672
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).