Slow Cooker Black Bean Ragout on Roasted Sweet Potatoes

Slow Cooker Black Bean Ragout on 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

1. 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.
2. 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.
3. 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.
4. Cut a slit in the center of the sweet potatoes and fill with the black beans. Garnish with lime-pickled red onions and serve.

Source: joanne-eatswellwithothers