Black Bean-Chorizo Stew

Name: Black Bean-Chorizo Stew
Total time: 1 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large white onion, diced; 1/2 batch (12 ounces) homemade green chorizo ( see recipe), or use another spicy fresh sausage; 1/4 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

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Total: 1 hours, 45 minutes

Servings: 7

Cost: $1.31 /serving

Author : Melissa Clark

black beans chorizo

Instructions

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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.

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