Black Bean-Chorizo Stew
Published Sept. 25, 2022
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil
- 1large white onion, diced
- ½batch (12 ounces) homemade green chorizo (see recipe), or use another spicy fresh sausage
- ¼cup chopped cilantro stems, leaves reserved for serving
- 7cups cooked black beans (from 4 cans or 1 pound dried beans), drained
- 1(28-ounce) can diced plum tomatoes with their juices
- 2teaspoons kosher salt, more as needed
- Diced avocado, for serving
- Sliced scallion, for serving
- Lime wedges, for serving
Nutritional analysis per serving (8 servings)
387 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 42 grams carbohydrates; 15 grams dietary fiber; 4 grams sugars; 21 grams protein; 751 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
- Step 2
Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
- Step 3
Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.
Private Notes
Comments
Made it with soy chorizo from Trader Joe's and it was great!
Loved it but I am more of a spice girl so added sauteed chopped red and yellow peppers, two teaspoons of chopped canned chipotles, two sauteed chopped vidalia onions and lots and one oven-roasted head of garlic. At the end I also added two bunches of cooked kale that I had sauteed in extra virgin olive, minced garlic and fresh lime juice. I absolutely loved it as it makes for a substantial one-bowl meal with a good fresh salad on the side.
I made it this evening with some additions.
I par boiled the raw chorizo for three minutes before slicing it and adding it to the sauce, I added garlic (7 cloves), cumin (ground), 3 jalapeños ( finely chopped) and a can of corn. I cooked my beans with a bay leaf previously.
It turned out great!
The 3 jalapeños gave it added spice ( but not too much) and the cumin gave it depth. I would definitely make this again.
Made as written except I used regular chorizo and added two fresh jalapeño peppers. Served it with plain rice. Yum! A real winner.
made it vegan with dried black beans cooked in the instapotwith a whole small purple onion, plenty of salt, and plenty of water. Used El Burrito brand soyrizo, which gave it a very good flavor. I sauteed half of a very large onion, letting it brown well. Reserved all the the tomato juices and kept the black bean juices. I thought the tomato flavor would take over, and it was perfect without the juices. I didn't add any more chile; i'll put hot sauce on the side!
I brought to a boil on high heat and it burned to the bottom of the pot.