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Three Bean Ragout With Spice-Rubbed Pork Tenderloin

Slices of roasted meat on a bed of different types of beans.

The pork is rubbed with a spice mixture, then seared and roasted in the same pan. (Kayte Young/WFIU)

Ragout, the word, should never be used in a Native American cook book. But I dare to use it. Beans are huge part of Native American diet. Ragout is culinary term for 'stewed.' This is a stewed bean dish I created for a class in Idyllwild Native American Summer Program.

Pork was introduced to native people when the Spanish arrived in Seminole country, which is modern day Florida. Pigs started to run wild, while some conquistador was searching for youth. They were a pain to control, they would probably be the first of the exotic animals dumped in Florida. At least they tasted good when prepared right. Pork is used in many dishes that would be considered Native American. I created this roasted pork recipe for a workshop on the Salt River Tribe Reservation near Scottsdale, AZ.

[Hear Freddie Bitsoie on this episode of Earth Eats].

Three Bean Ragout with Roasted Pork Tenderloin

For the Bean Ragout

2 tablespoons olive oil

1 small onion, diced

2 cloves of garlic, minced

2 sprigs of thyme

1 bay leaf

½ of a carrot, finely diced

½ of a celery stalk, finely diced

1 cup cooked kidney beans

1 cup cooked cannellini beans

1 cup cooked black beans

½ cup diced tomatoes

2½ cups chicken stock or vegetable stock

Salt and pepper to taste

  1. Heat the oil in a heavy-bottom medium pot. Add the onion, garlic, thyme, bay leaf, carrot, and celery. Season with a pinch of salt and pepper and allow the ingredients to sweat. Cook until the onion is soft and translucent.
  2. Add the cooked beans, tomato, and stock and bring to a light boil. Reduce heat to a simmer; the stock will thicken. Adjust the seasoning and serve hot.
  3. To plate, slice the pork tenderloin. Spoon some ragout onto a plate and top with pork slicesF

For the Pork Tenderloin

1 Pork Tenderloin

1 teaspoon cayenne pepper

2 tablespoons chili powder

2 tablespoons cumin

1 teaspoon kosher salt

1 teaspoon brown sugar

½ teaspoon dry mustard

½ teaspoon dried sage

1 1-pound pork tenderloin

3 tablespoons oil

  1. Preheat oven to 350 degrees. Combine all dry ingredients in a small bowl. Rub the spices on the pork. Heat a sauté pan or griddle to medium-high heat and add oil. Sear all sides of the pork until the spices form a crust.
  2. Place the pork on a baking sheet and roast in oven for 20 – 25 minutes, or until done. Set aside for the pork to rest for about 5 – 10 minutes.
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