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While in Cape Town, we stopped by Superette for a delicious serving of Beans Ragout with Poached Eggs…

Beans Ragout with Poached Eggs

serves 8

Mushroom Stock

    1 tablespoon olive oil
    20 grams (about ¾ of an ounce) dried mushrooms
      1 onion — cut in half. Leave the root end intact for easy removal!
      2 garlic cloves — smashed
      1 handful thyme
      1 liter (4 ¼ cups) water
    1. In a medium pot, saute mushrooms, onion halves, garlic and thyme in bit of oil.
    2. Add water, bring to boil. Once boiling, turn down heat and simmer for 30 minutes.
    3. Remove from heat and strain stock. Discard onion halves, garlic and thyme. Retain mushrooms.
    4. Add mushrooms back to stock and pulse in blender and until smooth.

    Ragout

      2 tablespoons olive oil
      2 onions choped into cubes
      1 green pepper — seeds removed and thinly sliced
      1 red pepper — seeds removed and thinly sliced
      1 tablespoon of butter
      2 teaspoons cayenne pepper
      2 teaspoons paprika
      2 cloves of garlic
      1 14 oz. can chopped tomatoes
      1 14 oz. can tomato puree
      1 cup red wine — (good beer will work, too!)
      prepared mushroom stock
      1 stick rosemary
      1 bay leaf
    1. In a large pot heat olive oil. Add the onion and cook until translucent. Add peppers, cayenne, paprika and butter.
    2. Cook until nicely browned.
    3. Add tomatoes + puree, garlic, wine, mushroom stock, cooked beans, rosemary and the bay leaf.
    4. Cook for 45 minutes — Ragout should cook to a thick sauce.
    5. Season to taste.

    Serve Ragout on toast and top with a poached egg or two.

    bean-ragout-breakfast-brunch-recipe-south-africa-west-elm-cape-town-superette-diner-coffee-shop

    MORE SUPERETTE
    Places to Eat in South Africa: Superette

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Ada

July 12, 2012

I think it’s amazing! Food is so fresh no matter what country you’re visiting in the continent of Africa, and there is a different quality to the food as a result.

Cookie and Kate

July 12, 2012

This looks like a fabulous meal for breakfast, lunch or dinner! I hope to visit Africa and experience the food and culture someday. I recently made a Senegalese black-eyed pea salad and loved it.

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