Black Bean & Chorizo Stew

by Copicut Staff September 25, 2018

Yield: 6 to 8 servings
Time: 1 hour 45 minutes

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large white onion, diced
  • ½ batch (12 ounces) homemade green chorizo (see recipe), or use another spicy fresh sausage
  • ¼ cup chopped cilantro stems, leaves reserved for serving
  • 7 cups cooked black beans (from 4 cans or 1 pound dried beans), drained
  • 1 (28-ounce) can diced plum tomatoes with their juices
  • 2 teaspoons kosher salt, more as needed
  • Diced avocado, for serving
  • Sliced scallion, for serving
  • Lime wedges, for serving

Instructions

  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.
  2. Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
  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.
Recipe courtesy of Melissa Clark, NYT Cooking
https://cooking.nytimes.com/recipes/1017247-black-bean-chorizo-stew

Copicut Staff
Copicut Staff

Author



Leave a comment

Comments will be approved before showing up.


Also in Farm Blog

Our Favorite Holiday
Our Favorite Holiday

by Copicut Staff November 09, 2018

Continue Reading

Soup (Chicken) Season!
Soup (Chicken) Season!

by Elizabeth Frary October 24, 2018

Continue Reading

Falling into Winter
Falling into Winter

by Elizabeth Frary October 17, 2018

Continue Reading