Spicy Roast Beef with White and Black Bean Ragout

Name: Spicy Roast Beef with White and Black Bean Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons chili powder; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon dry mustard; 2 tablespoons vegetable oil; 1 1/2 pounds beef eye-of-round; Salt and freshly ground pepper; 1/4 pound sliced bacon; 2 tablespoons unsalted butter; 1 large onion, halved and thinly sliced; 1 garlic clove, minced; 1 small jalapeno, minced; 1 cup cooked white beans, rinsed if canned; 1 cup cooked black beans, rinsed if canned; 1 tablespoon chopped cilantro leaves; Two 9-inch corn tortillas, cut into 1/2-inch-wide strips and fried (optional)

Servings: persons

2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dry mustard
2 tablespoons vegetable oil
1 1/2 pounds beef eye-of-round
Salt and freshly ground pepper
1/4 pound sliced bacon
2 tablespoons unsalted butter
1 large onion, halved and thinly sliced
1 garlic clove, minced
1 small jalapeno, minced
1 cup cooked white beans, rinsed if canned
1 cup cooked black beans, rinsed if canned
1 tablespoon chopped cilantro leaves
Two 9-inch corn tortillas, cut into 1/2-inch-wide strips and fried (optional)

1
Preheat the oven to 450.
2
In a small bowl, combine the chili powder, cumin, coriander and mustard.
3
Stir in the oil.
4
Season the meat with salt and pepper.
5
Coat the meat with the spice mixture, cover and let stand at room temperature for 30 minutes.
6
Set the meat on a rack in a roasting pan and lay the bacon slices on top.
7
Roast for 15 minutes.
8
Reduce the oven temperature to 375 and roast for 25 to 30 minutes longer, or until an instant-read thermometer inserted in the thickets part of the meat registers 135 for medium rare.
9
Discard the bacon, transfer the meat to a carving board and cover loosely with foil.
10
In a medium skillet, melt the butter.
11
Add the onion and cook over moderately high heat, stirring often, until softened but not browned, about 5 minutes.
12
Add the garlic and jalapeno and cook until the garlic is fragrant, about 1 minute.
13
Stir in the white and black beans and the cilantro and cook until the beans are hot.
14
Spoon onto plates.
15
Carve the meat into thin slices and arrange on top of the beans.
16
Garnish with the tortilla chips and serve.

894

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon dry mustard, and more.

Yes, Spicy Roast Beef with White and Black Bean Ragout falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!