Black Bean Ragout

We’re sharing this super comfort food recipe for what is essentially, an amped up bean dip that is good with chips, …

INGREDIENTS

• 1 large onion, finely chopped

• 3 garlic cloves, minced

• 1 tablespoon ground cumin, or to taste

• 1/2 teaspoon dried oregano

• 2 teaspoons smoked paprika

• 1 pound dried black beans, rinsed

• 2 tablespoons tomato paste

• 2 teaspoons table salt

• 9 to 10 cups water or unsalted veg or chicken stock

• 1 tablespoon lime juice or sherry vinegar

INSTRUCTIONS

Stovetop method: Bring to a boil. Reduce to a very low simmer and cook for approximately 3 hours, or until the beans are tender.

Instant Pot (no pre-soak) Method: Combine the bean ragout ingredients except lime juice or vinegar in the Instant Pot insert, cover with the lid, and be sure to turn the vent at the top to the “sealed” position. Manually set the Instant Pot to cook for 25 minutes at high pressure. When the timer goes off, let the steam pressure naturally release for at least 20 minutes before attempting to remove the lid.

Slow-cooker method: Put all the bean ragout ingredients except lime juice or vinegar in a 6-quart slow cooker. Cover and cook at high setting until beans are very tender, about 3 to 6 hours.

Serve: Eat your black beans over rice, in tacos or alongside huevos rancheros, as a filling for quesadillas, or as a side to your favorite Mexican, Cuban, or Latin inspired dish.