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Black bean ragout with chipotle glaze




Source of Recipe


Tavern on the Green in Central Park in New York


List of Ingredients




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)

Recipe



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.