BLACK BEAN & CHORIZO STEW
Make and share this Black Bean & Chorizo Stew recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Tex Mex
Time 7h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a slow cooker. Cook on high 4-5 hours or on low 6-7 hours.
- Serve with desired toppings.
Nutrition Facts : Calories 494.6, Fat 22.7, SaturatedFat 8.4, Cholesterol 50, Sodium 741.2, Carbohydrate 44.8, Fiber 15.4, Sugar 3, Protein 28.5
BRAZILIAN BLACK BEAN STEW
This easy yet wonderful stew can be made any time of year. The meat can be omitted without compromising the dish. Serve hot with a great bread and a nice spinach salad.
Provided by CRVGRL
Categories Soups, Stews and Chili Recipes Stews
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
- Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.
Nutrition Facts : Calories 507.9 calories, Carbohydrate 70.7 g, Cholesterol 30.8 mg, Fat 15 g, Fiber 17.8 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 1537.7 mg, Sugar 17.1 g
CHORIZO & BACON BEAN STEW
A mixture of red kidney and black beans, chorizo and smoked bacon come together to make a hearty and mildly spicy bean stew. Grab a crusty roll and tuck in
Provided by John Torode
Categories Dinner, Main course, Supper
Time 50m
Yield Serves 6 - 8 as a side
Number Of Ingredients 12
Steps:
- Put the oil, chorizo, bacon and shallots in a good-sized saucepan. Turn on the heat and cook for 5 mins, stirring every so often. When the shallots are soft and the bacon smells cooked, add the herbs and paprika, and mix well.
- Add the beans and the chillies, give it a good stir and cook for 2 mins so the beans are coated with the mixture.
- Add the rest of the ingredients, plus 100ml water and some seasoning, then give everything a good stir. Bring to the boil, then lower to a simmer and cook for 30 mins, stirring, until it's thick. Once ready, remove the bay, thyme and chillies, then serve.
Nutrition Facts : Calories 449 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1.3 milligram of sodium
BLACK BEAN & MEAT STEW - FEIJOADA
Chorizo, pork ribs and pork shoulder make the base for this hearty Brazilian casserole with deeply savoury spiced pulses
Provided by Jennifer Joyce
Categories Main course
Time 2h35m
Number Of Ingredients 12
Steps:
- Heat a large heavy-based saucepan with a fitted lid, add the bacon and fry until crisp. Remove and keep the oil in the pan. In batches sear the ribs, sausages and pork shoulder. Season each batch with salt and pepper.
- Remove the meat and set aside. Add the onion, garlic and chilli to the pan. Pour in a little olive oil if it needs more. Season with salt and pepper and fry for 8 mins or until soft.
- Add the meat, bay leaves, white wine vinegar and drained beans. Cover with just enough water to cover, about 650ml. Bring to a boil and reduce the heat to a low simmer. Cover and cook for 2 hrs, or until the beans are soft and the meat is tender. If there is too much liquid in the pot take the lid off in the last hr. You can also use a slow cooker on the short method (4 hr) or make a quick version using a pressure cooker in batches for 30 mins each. Another method is to cook it in the oven for 3-4 hrs at 160C/140C fan/gas 3.
- Serve with rice, a sprinkle of parsley or coriander, hot pepper sauce and orange slices.
Nutrition Facts : Calories 694 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 61 grams protein, Sodium 1.7 milligram of sodium
BLACK BEAN AND CHORIZO SOUP
Steps:
- Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes. Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered, 15 minutes. Lightly mash beans with a potato masher to slightly thicken.
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