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Full Online Book HomeLearning KitchenMexican And Hispanic - Black Bean Ragout With Chipotle Glaze
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Mexican And Hispanic - Black Bean Ragout With Chipotle Glaze Post by :billhawkins Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2671

Click below to download : Mexican And Hispanic - Black Bean Ragout With Chipotle Glaze (Format : PDF)

Mexican And Hispanic - Black Bean Ragout With Chipotle Glaze

1 1/2 cups home-cooked or canned black beans
1 ear fresh corn
2 tablespoons vegetable oil
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/2 teaspoon cumin (or to taste)
2 tablespoons chopped cilantro
1/4 cup honey
1/2 cup mayonnaise (reduced fat mayonnaise may be substituted)
2 tablespoons chipotle chile powder (or to taste; or use pureed canned chipotle chiles to taste)


Rinse and drain black beans. Set aside. Husk corn and slice kernels from cob. Set corn aside.

Place oil in saute pan over medium heat. Add corn, red bell pepper and onion and saute 2-3 minutes or until mixture is cooked and corn is beginning to brown. Add black beans, cumin and cilantro. Reduce heat to low, toss to combine and cook, stirring frequently, 1-2 minutes or until beans are hot. Set aside.

In a small mixing bowl, combine honey, mayonnaise and chipotle chile powder (or chiles) and stir to blend and form glaze. Drizzle chipotle glaze over hot black bean mixture and transfer black bean ragout to serving bowl.

445 calories, 7g protein, 29g fat, 42g carbohydrate, 165mg sodium, 16mg cholesterol, 3g dietary fiber.

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