Slow-Cooker Black Bean Ragout

September 5, 2014

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You know how I just told you all about those wonderful Rustic Ciabatta Loaves I baked the other day? That bread was deee-lish all on its own. And toasted with a big old dollop of butter melted over the top? Pure bliss I tell you. And guess what guys…today I have another unbelievably tasty topping for you to pile onto a thick toasted hunk of that Ciabatta. Slow-Cooker Black Bean Ragout. Oh my goodness. Just think about that title….Slow Cooker -Great because it sounds super easy and Black Bean Ragout – well you just know its going to be a spicy, zesty Meatless Monday masterpiece!

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I found this gem of a recipe in the Smitten Kitchen Cookbook. And as with every single recipe I have made from that veritable treasure trove, it was truly fantastic. And even better, sooooo easy. You just throw all of the ingredients into your slow cooker and walk away. About 6 -8 hours later you come back, fiddle around a bit with thickening up the beans if you wish, putting the final touches on the spices and preparing a couple of lovely accompaniments, the cumin crema – who would’ve ever thought sour cream could be so much better by simply adding a bit of cumin – and those addictive lime-pickled red onions – the husband is curious why lime-pickled red onions are not served along with every meal, and you’re golden.

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This recipe makes up about 6 cups of Black Bean Ragout, which was enough for several meals for us. Luckily it was very versatile, so we never grew tired of it. We ate it over toasted Rustic Ciabatta bread, we ate it over rice, and I made a couple southwestern style omelets with it for brunch one day. I think it would be a great black bean side dish served along with any Tex Mex favourite. Refreshing and light in the summer, but also easily a hearty, stick to your ribs cold weather comfort dish. All that and very little time and effort on your part. We’ve hit the Black Bean jackpot with this one. You simply must make a big pot of this today!

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Slow-Cooker Black Bean Ragout

  • Servings: 6 cups of ragout
  • Difficulty: easy
  • Print

recipe from: Deb Perlman’s Smitten Kitchen Cookbook

Ingredients:

For the Bean Ragout:

  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 Tablespoon ground cumin
  • 1/2 teaspoon dried oregano
  • 2 teaspoons smoked paprika
  • 1 pound (455 grams or 2 1/4 cups) dried black beans, rinsed if not already soaked
  • 4 ounces chopped green chilis
  • 2 Tablespoons (35 grams) tomato paste
  • 2 teaspoons table salt
  • 9 cups water or unsalted vegetable or chicken stock
  • 1 tablespoon lime juice

For the Garlicky Toast:

  • 1 inch thick slice of bread (such as the ciabatta recipe I just gave you!)
  • olive oil
  • table salt
  • 1 large garlic clove, halved

For the Cumin Crema

  • 1 teaspoon ground cumin
  • 1 cup (240 grams) sour cream, crème fraîche, or crema mexicana

For the Lime-Pickled Red Onions

  • 2 Tablespoons (30 ml) freshly squeezed lime juice
  • 1/4 medium red onion, finely diced
  • table salt

For serving:

  • Cilantro leaves, fresh avocado wedges, cotija cheese crumbles, fresh cherry tomatoes

Directions:

Put all of the bean ragout ingredients except lime juice in a 6 quart slow-cooker (the slow-cooker doesn’t care how you layer your ingredients). Cover and cook at high setting until beans are very tender, about 3 -6  hours.

Or if you don’t have a slow-cooker, you can do this on stove top. Just place all of the bean ragout ingredients except lime juice in a large pot or dutch oven and bring to a boil. Reduce to a very low simmer and cook for approximately 3 hours until the beans are tender.

To make the toasts: Brush the bread with olive oil and sprinkle lightly with salt. Toast the bread under the broiler and as soon as you take it out of the oven, rub it with the raw garlic clove.

To Make the Crema: Stir together 1 teaspoon of ground cumin with sour cream and set aside.

To Make the Pickled Red Onions: Mix the lime juice, onion and a pinch or two of salt in a small dish or mason jar. Let stand for 15 minutes, stirring occasionally. Use to garnish black-bean ragout.

Once the beans are cooked, stir in the lime juice. Adjust seasonings to taste. If the ragout is thinner than you would like, transfer 1 – 2 cups of the cooked beans to a blender and pulse to puree. Return the puree to the ragout and stir to combine. Ladle black beans over the garlicky toasts and sprinkle with chopped cilantro, cumin crema, lime pickled onions and fresh cherry tomatoes. Serve with avocado wedges.

Enjoy!

Black Bean Ragout brought to you by: Runcible Eats (http://www.leaandjay.com )


Spicy Ham & Black Bean Soup

January 17, 2013

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I’m so excited! I was actually able to use the ham bone that was left over from our Christmas ham this past year. I always have great intentions of using the ham bone, but always seem to be busy with post-holiday stuff at the time it makes itself available to me. So, I wrap it up ever so carefully and put it in the freezer, confident I will make some sort of delicious soup or stew. Well, of course, I sort of forget it is in there until we have an extended power outage and I’m sitting on the floor performing triage on all of my rapidly melting frozen goodies. (Falls Church seems to lose power all of the time! I grew up way out in the country, on a little island and I used to think we lost power there a lot. HAH! Falls Church definitely takes the cake in that department!) At that moment, the old Christmas ham bone does not warrant a place in the Coleman cooler. So it is either flung into the trash or it is given to a very lucky fox who goes running about the neighborhood with it like he won the lottery. This year, my refrigerator outsmarted me and promptly died a couple of days past Christmas. Quite considerate when you think it could have just given up the ghost right before our big Holiday meal. So there was no freezing of the ham bone, oh no. I had to act right away! Luckily I had just received a slow cooker. I took a quick peek online and found a great recipe, which I did adapt a bit. I just popped all of the ingredients into the slow cooker in the morning and didn’t think about it again until it was dinner time. Well, that’s not really true. Since it was my maiden voyage with a slow cooker I was looking at it constantly, but next time I’m sure I will pay it no mind and just let it do its thing. I’m happy to report that the soup was a huge success. We’ve eaten it simply ladled into bowls as well as over rice,  though always sprinkled with gooey melted cheddar cheese and fresh cilantro with a hunk of cornbread, slathered in butter on the side. Delicious!  Nice and spicy. It will really warm you up on a damp and rainy day. I’m very pleased with it and I’m not really that much of a “bean person”. My husband LOVES beans. All of them. Even those lima beans, which he calls “butter beans”, which I call “chalk beans”. Boo! You won’t catch me making any kind of lima bean concoction any time soon. But these black beans are winners. And let me tell you, my husband is in bean heaven! Tonight, for this recipe’s next incarnation, I’m thinking I’m going to mix some rice in with it to thicken it up a bit, roll it up in some tortillas and serve them smothered with cheese, guacamole, salsa and a bit of chopped lettuce and tomatoes. (This recipe does make a whole heck of a lot of soup, so if it’s just two of you, you might need to get a bit creative with how you present it…) All in all a big win! Yay ham bone & yay slow cooker!

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Spicy Ham & Black Bean Soup

recipe adapted from: andreasrecipes.com

yield: approximately 10-12 servings (a whole mess of soup!)

Ingredients:

  • 16 ounces dry black beans
  • 2 quarts water
  • bone from a large ham
  • 1 red bell pepper, chopped
  • 1 jalapeño pepper, minced
  • 1 red onion, finely chopped
  • 15 ounce can of diced tomatoes
  • 1 Tablespoon Chili powder
  • 6 cloves of garlic, minced
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 2 teaspoons ground Chipotle pepper
  • water, enough to cover all of the ingredients
  • 1 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • 1/2 cup cilantro, chopped
  • cheese and more cilantro to garnish

Instructions:

The night before you make the soup, pick through the beans and remove any bad beans or other debris. Put the beans into the pot and add 2 quarts water. Remove the beans that float. Soak beans overnight.

Place the ham bone in the bottom of a 6 quart slow cooker pot. Add the drained soaked beans, the peppers onion, tomatoes (with liquid) chili powder, garlic and spices. Add enough water to the pot to cover everything. Put the lid on the slow cooker and cook on high for 6-7 hours, until the beans are tender.

About 1 hour before serving, add the salt, pepper and chopped cilantro. Stir to incorporate. Place the lid back.

Just prior to serving, remove the ham bone. If any meat is still clinging to it, remove it and add it back to the soup. Ladle it into bowls or serve over rice, garnished with cheddar cheese and additional fresh cilantro.

Enjoy!


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