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

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.
Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
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