Black Bean-Chorizo Stew

Name: Black Bean-Chorizo Stew
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

10 ingredients

8 steps

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

Directions

1

Heat oil over medium heat in a large Dutch oven or heavy-bottom pot.
2

Add onion and cook until softened, 5 to 10 minutes.
3

Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
4

Stir in beans, tomatoes and their liquid, and 1 cup water.
5

Bring mixture to a boil over high heat; reduce to medium.
6

Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes.
7

Season with salt.
8

Serve topped with avocado, scallion, cilantro leaves and lime wedges.