Sunday, January 27, 2013

Black Bean Ragout

This is my lightly adapted version of a recipe in the Smitten Kitchen Cookbook. What’s great about this recipe is that you can use the beans for any meal of the day. That, and it’s dead simple to make. The chilis, cumin and oregano give these beans a great depth of flavor with a definite nod to Mexican cuisine.

Note that you do not have to soak the beans beforehand, but you can if you want to (it should knock some of the cooking time off. Also, according to a slow-cooker cookbook I have, if you presoak the beans before cooking them in a crockpot, you get more consistent cooking times.  I haven’t tried testing this out to see if it’s true).

For the beans:
1 lb. dried black beans
3 cloves garlic, minced
1 onion, finely diced
1 tbsp cumin
1 teaspoon Mexican oregano
2 tablespoons tomato paste
2 teaspoons salt
1 guajillo chili
1 dried chipotle chili
9 cups water, divided
Lime juice

In a dry skillet over medium heat, heat the chilis for about 30 seconds per side, until they are fragrant. Remove the seeds from both and the stem from the guajillo, and break into pieces. Place in a blender along with 1 cup of water and puree. Add the puree to your slow cooker.

Rinse the beans and add to the slow cooker, along with all the other ingredients beside the lime juice. Cook for 3 to 6 hours on high, until tender. Mine took 4 hours to get to the correct amount of tenderness. Stir in the lime juice when the beans are finished cooking.

For the pickled shallots:
2 shallots, chopped
2 tbsp lime juice

Mix the lime juice, shallots and salt in a small bowl for 15 minutes.

To finish:
Rustic Bread
Garlic Clove
Olive Oil

Brush a piece of bread with olive oil and rub with a garlic clove. Toast the bread as you see fit.

Meanwhile, poach the egg: heat some water in a medium sauce pot, along with a splash of vinegar. Heat to a simmer, just before the water boils. Create a whirlpool with the water. Crack your egg into a small dish/ramekin, and slide the egg into the middle of the whirlpool. Cook for 3 to 4 minutes and remove with a slotted spoon.

Spoon the beans on your toast, top with the egg, pickled shallots, and cilantro.

1 comment:

  1. I love the idea of beans in the slow cooker. I have a bunch left over from a school project that I have no clue what to do with. Usually I use canned because they're so quick!