Categories: Main Dish, Rachael Ray, Stew

Ingredients

• 2 tablespoons extra virgin olive oil (EVOO)
• 8 slices bacon, chopped
• 4 ears corn, kernels removed from cob or 1 box frozen corn (10 ounces), defrosted
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 red onion, chopped
• 1 jalapeño pepper, seeded and chopped
• 2 to 3 cloves garlic, finely chopped or grated
• 2 cans butter beans (15 ounces each), drained
• 1 can diced fire-roasted tomatoes (28 ounces)
• 4 cups chicken stock
• 2 1/4 cup biscuit mix, such as Bisquick brand
• 2/3 cup milk
• 1 cup shredded pepper Jack cheese
• 2 tablespoons chives, chopped
• 2 tablespoons cilantro, chopped
• Zest and juice of 2 limes
• Salt and ground black pepper

Directions

1. Pre-heat the oven to 450°F.

2. Place a large saucepan over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the bacon to the pan and cook until crispy, 4-5 minutes.

3. Add the corn, bell peppers, onion, jalapeño and garlic to the pan. Cook until the veggies are tender, 6-7 minutes. Add the butter beans, tomatoes and stock to the pan, and bring the liquids up to a bubble. Simmer until thickened, about 5 minutes.

4. Combine the biscuit mix with milk and pepper jack cheese in a medium-size mixing bowl. Drop 10-12 biscuits onto a nonstick baking sheet and bake until light golden brown, 8-10 minutes.

5. Serve the stoup garnished with chives, cilantro, lime zest and juice, and salt and pepper to taste. Ladle stoup into bowls and top each with a pepper Jack biscuit.

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