Southwest Ragout

• 1 large red potato, cut into 1/2-inch pieces
• 3 Tbsp. olive oil
• 1 medium size green or red pepper, cut into 1/2-inch pieces
• 2 or 3 large garlic cloves, chopped
• 1 (14 1/2 oz.) can Mexican style stewed tomatoes
• 1 (12 oz.) can corn, drained
• 1 (15 to 16 oz.) can black beans, rinsed and drained
• 2 Tbsp. minced fresh cilantro

1. Cook potato in small pot of boiling salted water until almost tender (about 8 to 10 minutes).
2. Drain and reserve.
3. Meanwhile, heat oil in heavy, large saucepan over medium heat.
4. Add pepper and saute 3 to 5 minutes.
5. Add garlic and stir 1 minute.
6. Add tomatoes with juices, corn, beans, cilantro and the reserved potato.
7. Simmer until potato is very tender and liquids are thick, stirring occasionally, about 10 minutes.
8. Season with salt and pepper.
9. Great as a meatless main dish or with steak, chicken, fish.
10. This recipe is easily doubled.

red potato, olive oil, red pepper, garlic, tomatoes, corn, black beans, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396813 (may not work)