Black Bean-Chorizo Stew
This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor. It only takes half an hour to make your own green chorizo, but you can substitute any kind of fresh (uncured) store-bought sausage, as long as it’s got a kick. Then add some chopped garlic, along with minced parsley and roasted poblano pepper for the green factor. Serve it over rice, or with corn or flour tortillas on the side. Here are several other dishes you can make with chorizo.
- Serves: 6 persons
- 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
Step 1Heat 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 2Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
Step 3Partly 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.