Filet Mignon Adobo(With Red Bean Ragout) - cooking recipe

Ingredients

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

Preparation

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