Black Bean Ragout
Ragout
1 lg onion, finely chopped
3 cloves garlic, minced
1 T ground cumin
1/2 t dried oregano
2 t smoked paprika
1 lb (455g or 2 1/4c) dried black beans, rinsed if not already soaked
1 dried chilie
2 T (35g) tomato paste
2 t salt
9-10 c (2 - 2 1/2 l) water or unsalted stock
1 T lime juice or sherry vinegar
Garlicky Toast
Cumin Crema
Lime-Pickled Red Onions
2 T (30ml) freshly squeezed lime juice
1/4 medium red onion, finely diced
salt
chopped fresh cilantro leaves
avocado wedges
To Cook Beans
slow cooker
Put all bean ragout ingredients except lime juice or vinegar in 6 qt slow cooker
Cover and cook on high until very tender, 3 to 6 hours
stovetop
Put all bean ragout ingredients except lime juice or vinegar in large pot and bring to boil
Reduce to very low simmer and cook for approximately 3 hours, until beans are tender
toasts
Brush bread with olive oil and sprink lightly with salt
Toast bread under broiler, rub with raw garlic immediately after removing from oven
crema
Stir together cumin and sour cream
lime-pickled red onions
Mix lime juice, onion, and a pinch or two of salt in small dish and let stand for 15 minutes, stirring occassionally
assembly
Once beans are cooked, stir in lime juice or vinegar. Adjust seasoning to taste.
Ladle over garlicky toasts and sprinkle with chipped cilantro, cumin crema, and lime-pickled red onions
Serve with avocado wedges
Cooking Notes
No need to presoak beans, but cooking time will be reduced if they are. Retain bean soaking liquid as cooking water.
For thicker ragout, transfer 1 cup of the cooked bean mixture to blender, puree, then return to ragout.
Serves: X Total cook time: X
Source: Smitten Kitchen cookbook
recipe/blackbeanragout.txt ยท Last modified: 2018/04/29 18:19 by john