Deliciously rich baked beans on top of garlicky toast taste so hearty and rich. This is a perfect dinner meal that takes some time but comes out tasting great! I adapted this recipe slightly to be a stovetop black bean dinner instead of using a slow cooker.
Black Bean Ragout
Serving Size: 4
Total Time: 45 minutes
Source: Recipe adapted from SmittenKitchen cookbook.
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 tablespoon ground cumin
1/2 teaspoon dried oregano
2 teaspoon smoked paprika
1 can black beans, rinsed
1 dried chilli (or red chile flakes)
2 tablespoons tomato paste
salt and pepper to taste
4-5 cups vegetable stock
1 tablespoon lime juice
Avocado wedges
Fresh cilantro, chopped
Garlic Toast:
A few slices of bread, such as country or ciabatta loaf
Olive oil
Table salt
1 large garlic clove, halved (or garlic salt)
Pickled Onions:
2 tablespoons freshly squeezed lime juice
1/4 medium red onion, finely diced
pinch of salt
Step 1: To cook the beans. Saute the onion and garlic for about 5 minutes or until soft. Add the spices (paprika, cumin, oregano, red chile flakes, salt, and pepper) for about 1 minute. Add the tomato paste for an additional minute and then add the beans and stock. Let beans cook for about 45 minutes - 1 hour uncovered.
Step 2: To make toasts: Brush bread with olive oil, and sprinkle lightly with salt. Toast bread under the grill, and as soon as you take it out of the oven, rub it with the raw garlic clove.
Step 3: To make lime-pickled red onions: Mix the lime juice, onion, and a pinch or two of salt in a small dish and let stand for 15 minutes, stirring occasionally. Use to garnish black-bean ragout.
Step 4: Once the beans are cooked, stir in the lime juice or vinegar. Adjust seasonings to taste. Ladle over garlicky toasts and sprinkle with chopped cilantro and lime-pickled red onions. Serve with avocado wedges.
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