Slow-Simmered Smoky Black Bean Ragout

1.Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and sauté for 6-8 minutes until soft and translucent.

2.Add the minced garlic, smoked paprika, and chipotle powder to the pot. Stir constantly for 60 seconds until the spices are fragrant and the garlic is softened but not browned.

3.Pour in the tomato sauce, molasses, maple syrup, Worcestershire sauce, and vegetable stock. Stir well to combine the liquids into a uniform, sweet-and-savory base.

4.Gently fold in the black beans. Reduce the heat to low and simmer uncovered for 25-30 minutes. Stir occasionally to prevent scorching, as the sugars from the molasses and syrup are prone to caramelizing on the bottom of the pot.

5.Once the sauce has reduced to a thick, ragout-like consistency that coats the back of a spoon, stir in the apple cider vinegar to balance the sweetness with acidity.

6.Season with salt and black pepper to taste. Remove from heat and let the ragout rest for 5 minutes before serving for the flavors to fully meld.

7.Garnish with fresh chopped cilantro and serve warm.