Chorizo and Black Bean Stew
A thick, hearty one pot stew with just a hint of spice
Ingredients
- 1 pound dried black beans
- 12-16 ounces chorizo
- 2 tbsp olive oil
- 1 cup yellow onion, diced
- 1/4 cup cilantro stems and leaves, divided
- 1 28 ounce can diced plum tomatoes
- 1 cup water
- 2 tsp sea salt
- 1 avocado (optional)
- 2 sliced green onions (optional)
Instructions
- Rinse dried beans and add to a large pot. Completely cover with water. Allow to soak overnight or quick soak. (See notes) Drain before adding to recipe
- In a large Dutch oven, heat oil over medium heat. Add onion and cook until softened, about 5 minutes. Add chorizo and chopped cilantro stems to pot. Cook 5 minutes.
- Add drained beans to pot along with tomatoes and their juice. Add 1 cup water. Bring mixture to a boil then reduce to medium.
- Partly cover pot and simmer until tomatoes have fallen apart, about 75 minutes. Season with salt. Serve with avocado, green onion and cilantro leaves
Notes
- Quick Soak--add rinsed beans to a large pot. Completely cover with water. Bring to a simmer over med-high heat. Cover pot. Remove from heat and let sit for one hour.
- In a pinch, 4 cans of drained black beans can be used.
- If stew becomes too thick, add a small amount of additional water.