Rajas, Spanish for “strips,” are slices of roasted chiles and are often combined with grilled or sautéed onions and garlic. Serve the ragout alongside grilled or roasted meats, or, for an unbeatable meatless Monday meal, spoon it over rice or toss it with pasta.
Three-Bean Ragout with Rajas
- 1/2 cup (3 1/2 oz./100 g) dried black beans
- 1/2 cup (3 1/2 oz./100 g) dried kidney beans
- 1/2 cup (3 1/2 oz./100 g) dried pinto beans
- 6 Tbs. (90 ml) extra-virgin olive oil
- 3 Tbs. white wine vinegar
- 1/2 tsp. dried oregano, preferably Mexican
- Pinch of sugar
- Fine sea salt and freshly ground black pepper
- 3 Tbs. olive oil
- 1 small white onion, slivered
- 1 large garlic clove, coarsely chopped
- 2 poblano chiles roasted, peeled, seeded and cut into narrow strips 1 inch (2.5 cm) long
- 1 large red bell pepper, roasted, peeled, seeded and cut into narrow strips 1 inch (2.5 cm) long
- 1 large yellow bell pepper, roasted, peeled, seeded and cut into narrow strips 1 inch (2.5 cm) long
1. Keeping the black, kidney and pinto beans separate, pick them over, discarding any misshapen beans or stones. Rinse well, then soak in water to cover for at least 4 hours or up to overnight. Drain the beans and place each variety in a separate small saucepan. Add water to cover generously, bring to a boil, reduce the heat to a simmer and cook until tender, about 1 hour.
2. In a large bowl, whisk together the olive oil, vinegar, oregano, sugar, and salt and pepper to taste to make a dressing. When the beans are ready, drain them and add to the dressing while the beans are still warm. Toss well. Set the beans aside, stirring them every so often while you finish the recipe.
3. In a large fry pan over medium-high, warm the olive oil. Add the onion and sauté until softened, about 3 minutes. Add the garlic and cook for 1 minute longer. Add the chile strips, bell pepper strips and beans, reduce the heat to low, and cook, stirring, until all the ingredients are heated through, just a few minutes. Season the ragout with salt and pepper and transfer to a warmed bowl. Serve immediately. Serves 8.
Bring a true taste of Mexico to your table with our mouthwatering collection of down-home dishes in Rustic Mexican, by Deborah Schneider.