Thursday, September 3, 2009


i'm not one for taking short cuts in the kitchen, but if using canned beans is wrong -- i don't want to be right. you'd be surprised how quickly you can hobble together a make-shift bean ragout w/ just a handful of ingredients. this southwestern inspired bean explosion rocks a 2:1 ratio of black eyed peas to black beans; zazzed up w/ dried chilies, cinnamon and a can of stewed tomatoes for some tang.

the basic premise behind this dish is to sauté some aromatics, add beans, spice 'em up, cover w/ stock by an inch and simmer down until the liquid has reduced by about 1/2, or until desired consistency is achieved; i like mine a little on the thick side ;-)

Southwestern Bean Ragout

2 (15oz) cans black-eyed peas, rinsed and drained
1 (15oz) can black beans, rinsed and drained
1 (15oz) can stewed tomatoes, rinsed and drained
2 TBS canola oil
1 red onion, small dice
2 stalks celery, small dice
1 carrot, finely shredded
3 cloves garlic, minced
2 cups chicken stock
1 bay leaf
1 stick of cinnamon
1 tsp chili powder
1/2 tsp chipotle powder
1-3 chili de arbol (optional)
1 lime, juiced
salt & pepper to taste

1. in a straight-sided sauté pan -- cook onion, carrot, and celery in canola oil over medium high heat until well caramelized; 6-8 minutes. add garlic, sauté until golden brown -- be careful not to burn; 1-2 minutes.

2. add beans, stewed tomatoes and enough stock to cover by an inch; about 2 cups. bring to a boil -- add chili powder, chipotle powder, cinnamon, bay leaf, and chilies de arbol -- reduce to a simmer.

3. simmer for 15-20 minutes until liquid reduces and mixture thickens. to thicken -- mash beans with the back of a large spoon or ladle. add lime juice, salt and pepper to taste.

-- garnish with a dollop of sour cream, chopped cilantro, scallion, and lime zest.

© 2009 c. c. villani @ "mission: insatiable" -

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