Spicy Spanish Mexican Black Bean Stew Recipes

SPICY SPANISH-MEXICAN BLACK BEAN STEW

Steps:

• Soak the dried black beans overnight in a large bowl of water.
• The next day, drain well, rinse and transfer to a pot with 4 cups water, bring to boil and turn down to a simmer.
• Meanwhile, sauté garlic, onion and chilli in about one teaspoon oil until soft. Add in the chopped tomatoes and hot smoked paprika and lightly sauté for a few more minutes. Stir the mixture into the pot with black beans. Add in the bay leaves and cocoa powder.
• Simmer until the liquid is thick and reduced, and the beans are tender (a little under 2 hours). If you like, you can lightly puree half the beans for a creamier soup/stew.
• Season with salt to taste. Garnish with fresh tomatoes and a sprinkling of herbs such as parsley, if desired. Retrieve bay leaves before eating.

MEXICAN BLACK BEAN STEW (VEGAN)

Steps:

• In a saucepan heat up the oil, add the garlic, chilli, onion and celery, stir and fry over a medium heat for 4 minutes, stirring often. Add the beans, tomatoes, tomato paste, chilli sauce, spices, stir, cover and simmer for 30 minutes, stirring occasionally.
• Remove from the heat, add the cilantro, lime zest and serve with tacos, tortillas, rice, nachos, salsa, chopped avocado or a dollop of sour cream/yogurt.

BLACK BEAN-CHORIZO STEW

Steps:

• 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.
• Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
• 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.