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

• 1 inch thick slices of bread such as country or ciabatta loaf
• olive oil
• salt
• 1 large garlic clove, halved

Cumin Crema

• 1 t ground cumin
• 1 c (240g) sour cream, creme fraiche, or crema mexicana

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

1. Put all bean ragout ingredients except lime juice or vinegar in 6 qt slow cooker
2. Cover and cook on high until very tender, 3 to 6 hours

stovetop

1. Put all bean ragout ingredients except lime juice or vinegar in large pot and bring to boil
2. Reduce to very low simmer and cook for approximately 3 hours, until beans are tender

toasts

1. Brush bread with olive oil and sprink lightly with salt
2. Toast bread under broiler, rub with raw garlic immediately after removing from oven

crema

1. Stir together cumin and sour cream

lime-pickled red onions

1. Mix lime juice, onion, and a pinch or two of salt in small dish and let stand for 15 minutes, stirring occassionally

assembly

1. Once beans are cooked, stir in lime juice or vinegar. Adjust seasoning to taste.
2. Ladle over garlicky toasts and sprinkle with chipped cilantro, cumin crema, and lime-pickled red onions
3. 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