Slow Cooker Black Bean Ragout on Roasted Sweet Potatoes
The ultimate set it and forget it meal, this slow cooker black bean ragout is hearty and delicious, especially served over roasted sweet potatoes!
Yield: 6 servings
Ingredients
For the bean ragout
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ground cumin
- ½ tsp dried oregano
- 2 tsp smoked paprika
- 1 lb dried black beans, soaked overnight
- 1 dried chile
- 2 tbsp tomato paste
- 2 tsp salt
- 10 cups vegetable broth
- 1 tbsp lime juice
- 4-6 sweet potatoes
For the lime-pickled red onions
- 2 tbsp lime juice
- ¼ medium red onion, finely diced
- salt
Instructions
- Heat oven to 400. Pierce sweet potatoes all over with a fork. Place on a parchment-lined baking sheet and roast until tender, 45-60 minutes.
- Put the onion, garlic, cumin, oregano, paprika, black beans, chile, tomato paste, salt, and vegetable broth in a 6 quart slow cooker. Cover and cook on high for 6 hours.
- To make the lime-pickled red onions, toss the red onion with the lime juice and a pinch of salt and let sit for 15 minutes.
- Cut a slit in the center of the sweet potatoes and fill with the black beans. Garnish with lime-pickled red onions and serve.
Notes
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/10/slow-cooker-black-bean-ragout-on-roasted-sweet-potatoes-reciperedux.html