Black Bean Ragout Dip/Salsa Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Large onion, diced
3 Cloves garlic, minced
1 Tbsp cumin
1/2 Tsp dried oregano
2 Tsp smoked paprika
1 lb. (2 1/2 cups) dried black beans, rinsed if not previously soaked
1 Dried chile
2 Tbsp tomato paste
2 Tsp salt
1 Tsp freshly ground black pepper
8-9 Cups water, vegetable stock, or chicken stock
1 Tbsp lime juice or sherry vinegar
For the garlicky toast-
Crusty bread cut into 1-inch slices
Olive oils
Salt
1 garlic clove, cut in half
Cumin crema-
1 Tsp ground cumin
1 Cup sour cream, creme fraiche or crema Mexicana
Garnishes-red onion, green onion, cilantro and/or lime wedge
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Directions: |
Directions:For the beans-
Combine all of the ingredients for the beans, except for the lime or sherry) in a slow cooker and stir to combine. Cover and cook on high for 3-4 hours (low for 6-8 hours), until beans are tender.
Once the beans are cooked, stir in the lime or sherry. Adjust seasonings if needed.
or the toast-
Preheat broiler.
Brush the toast slices with olive and sprinkle with salt. Place on a baking sheet and place in oven until butter is melted and the toast is golden. Remove from oven and immediatly rub with the garlic clove.
For the crema-
Combine cumin and sour cream in a small bowl and stir to combine.
When ready to serve-
Spoon beans onto the toasted bread, top with the crema, cilantro, onions and lime juice.
AS AN ALTERNATIVE: drain the liquid off the beans and mixed them with 2/3 or 3/4 of a bag of frozen corn, cut up a handful of scallions and crumbled 3/4 of a log of goat cheese into the mixture. Bake it at 350 until it bubbles then I let it cool a little to solidify somewhat.
If you don't have goat cheese, I bet you could mix the leftover cumin sour cream into it and it would also be delicious.
Recipe source: The Smitten Kitchen Cookbook
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