Our Cookbook

Mexican

Slow-cooked bean ragout

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 🤤.

  • Yield8 people
  • Prep30m
  • Cook3h
  • Effortweekend

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

Method

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

Notes

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