Ingredients
Bean Ragout:
1 large onion, finely chopped
3 garlic cloves, minced
1 tbsp ground cumin
1/2 tsp dried oregano
2 tsp smoked paprika
1 lb (455 grams or 2-1/4 cups) dried black beans, rinsed if not already soaked
1 dried chile
2 tbsp tomato paste
2 tsp table salt
9 to 10 c (2 to 2.5 liters) water or unsalted vegetable or chicken stock
1 tbsp lime juice or sherry vinegar
Garlicky toast:
1 inc thick slices of bread (ciabatta)
olive oil
table salt
1 large garlic clove, halved
Cumin Crema:
1 tsp ground cumin
1 cup sour cream, creme fraiche, or crema mexicana
Lime-pickled red onions:
2 tbsp freshly squeezed lime juice
1/4 medium red onion, finely diced
table salt
chopped fresh cilantro leaves (or flat-leaf parsley, if you’re cilantro-averse)
avocado wedges
Preparation
to cook the beans: slow-cooker: put all the bean ragout ingredients except lime juice or vinegar in a 6-quart slow-cooker (the slow cooker doesn’t care how you layer your ingredients). Cover and cook at high setting until beans are very tender, about 3 hours (in my super-speedy slow-cooker) to 6 hours.
stovetop method: put all the bean ragout ingredients except lime juice or vinegar in a large pot, and bring to a boil. Reduce to a very low simmer and cook for approximately 3 hours, until the beans are tender.
to make the toasts: brush bread with olive oil, and sprinkle lightly with salt. toast bread under the broiler, and as soon as you take it out of the oven, rub it with the raw garlic glove
to make crema: stir together 1 tsp ground cumin with sour cream and set aside
to make lime-pickled red onions: mix the lime juice, onion, and a pinch or 2 of salt in a small dish, and let stand for 15 minutes, stirring occasionally. use to garnish black-bean ragout.
once the beans are cooked, stir in the lime juice or vinegar. adjust seasonings to taste. ladle over garlickly toasts and sprinkle with chopped cilantro, cumin crema, and lime-pickled red onions. serve with avocado wedges.
