Slow-cooked bean ragout

Based on a recipe by Deborah Perelman.

From the Smitten Kitchen Cookbook (p136). We often make the bean ragout to go with tacos. Check the cookbook for pairing with garlicky toast, cumin cream, lime-pickled red onions and avocado 🤤.

• Prep time: 30 minutes
• Cook time: 3 hours
• Yield: 8 people

Ingredients

• 1 large onion (finely chopped)
• 3 garlic cloves (finely chopped)
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 2 teaspoons smoked paprika
• 450g dried black beans, rinsed but not soaked
• 1 dried chilli
• 2 tablespoons tomato purée
• 2.5l unsalted vegetable/chicken stock
• 1 tablespoon lime juice or sherry vinegar

Steps

• Lightly brown the onion and garlic in a large pot over a medium heat
• Add the spices to the pan and sauté for a minute
• Add all the remaining ingredients except the lime juice, and bring to the boil
• Reduce to a very low simmer and cook for 3 hours, until the beans are tender

To thicken things up a bit, blend a cup of the bean mixture once cooked, then return it to the ragout.