Beans Ragout with Poached Eggs from Superette

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

16 ounces of mixed beans, cooked with rosemary until soft
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.



MORE SUPERETTE
• Places to Eat in South Africa: Superette