Filet Mignon Adobo(With Red Bean Ragout)

• 1 c. uncooked red beans, picked through, rinsed and soaked overnight
• 3 c. water
• 2 1/2 tsp. salt, divided
• 1/4 lb. pancetta or Canadian bacon, chopped
• 3 cloves garlic, finely chopped
• 1 medium Anaheim chili, seeded and finely chopped
• 1 medium tomato, seeded and diced
• 1 medium onion, diced
• 1 c. peeled and cubed calabaza or butternut or acorn squash
• 3 Tbsp. fresh lime juice
• 2 tsp. chopped fresh cilantro leaves

1. Drain the beans.
2. Put beans, water and 1/2 teaspoon of the salt into a saucepan.
3. Bring to a boil, then lower the heat and simmer for 2 hours.
4. Add more water as needed to just cover the beans as they are cooking.
5. When the beans are almost done, saute the pancetta or Canadian bacon for 3 to 4 minutes.
6. To make a sofrito, add the garlic, chili, tomato, onion and remaining 2 teaspoons salt.
7. Simmer for 5 minutes.
8. Add the sofrito and squash to the beans and cook, uncovered, for an additional 25 minutes, adding water as needed.

red beans, water, salt, pancetta, garlic, anaheim chili, tomato, onion, butternut, lime juice, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143063 (may not work)