Two-Bean Ragout

• 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

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.

onion, garlic, olive oil, jalapeno pepper, chili powder, ground cumin, tomatoes, northern beans, pinto beans, chicken broth, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1006379 (may not work)