Luigi Marzetti (variant of Johnny Marzetti); recipe and options

1. Ingredients
1. Ingredients
2. one third cup high temperature oil (peanut, olive, or Safflower)
3. 1 small onion
4. about 2 inches of garlic paste
5. about 1 inch of ginger paste
6. 15 oz tin of Black beans
7. 15 oz tin of Red Kidney beans
8. 4 oz tin of Ortega chilies, diced
9. Capers
10. PAM
11. Roux: half stick butter; 1 Tsp flour;
12. Roux (continued): cup of wine OR cup of chicken stock
2. Tools
   1. Cooking 1:
   1. 12 inch steel frying pan
   2. Metal spatula for stirring
   3. 12 inch steel splatter screen
   4. Ladle for serving
   5. can opener
   2. Cooking 2:
   1. 8 inch steel skillet
   2. heavy mixing spoon
   3. 8 inch splatter screen

3. Preparation
   1. Phase 1: meat and beans
   1. Dice the onion.
   2. Warm up the large skillet; apply PAM; add oil.
   3. Tip in the onions, the garlic past, and the ginger paste.
   4. Cook at least until the onions are translucent.
   5. If using beef, cut into bite-sized pieces before cooking.
   6. For ground beef or mild Italian sausage, cut the meat into strips. Cook the meat on both sides.
   7. Cut the meat into smaller pieces; cook until brown. Repeat until the pieces of ground meat are bite-sized.
   8. Add black beans, red kidney beans, and the ortega chilies. Drain to reduce cooking time, or throw in all the juice for a more soupy product.
   9. When all ingredients are all hot and cooked, and the mixture has reduced to the desired degree, add the roux.
   10. Mix until uniform. Let cook for another 5 to 10 minutes.
   2. Phase 2: roux
   1. Warm up the smaller pan
   2. Apply PAM. Add in the butter in pats.
   3. When the butter is just melted, add the flour.
   4. Stir with a spoon to incorporate the flour into the butter
   5. Slowly add the wine or stock. Keep stirring to keep the mixture smooth; no lumps.
   3. Serving.
   1. In large soup bowls, fill the bottom with a layer of rice.
   2. Ladle 2 or 3 scoops onto the rice.
   3. Serve at the table.