Black Bean-Chorizo Stew

By Melissa Clark

Published Sept. 25, 2022

Black Bean-Chorizo Stew
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour 45 minutes
Rating
5(1,560)
Comments
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This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor. It only takes half an hour to make your own green chorizo, but you can substitute any kind of fresh (uncured) store-bought sausage, as long as it’s got a kick. Then add some chopped garlic, along with minced parsley and roasted poblano pepper for the green factor. Serve it over rice, or with corn or flour tortillas on the side.

Here are several other dishes you can make with chorizo.

Featured in: The Lively Look of Green Chorizo

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Ingredients

Yield:6 to 8 servings
  • 2tablespoons extra-virgin olive oil
  • 1large white onion, diced
  • ½batch (12 ounces) homemade green chorizo (see recipe), or use another spicy fresh sausage
  • ¼cup chopped cilantro stems, leaves reserved for serving
  • 7cups cooked black beans (from 4 cans or 1 pound dried beans), drained
  • 1(28-ounce) can diced plum tomatoes with their juices
  • 2teaspoons kosher salt, more as needed
  • Diced avocado, for serving
  • Sliced scallion, for serving
  • Lime wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

387 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 42 grams carbohydrates; 15 grams dietary fiber; 4 grams sugars; 21 grams protein; 751 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. Step 2

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

  3. 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.

Ratings

5 out of 5
1,560 user ratings
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Comments

Coquille

Made it with soy chorizo from Trader Joe's and it was great!

Gigi

Loved it but I am more of a spice girl so added sauteed chopped red and yellow peppers, two teaspoons of chopped canned chipotles, two sauteed chopped vidalia onions and lots and one oven-roasted head of garlic. At the end I also added two bunches of cooked kale that I had sauteed in extra virgin olive, minced garlic and fresh lime juice. I absolutely loved it as it makes for a substantial one-bowl meal with a good fresh salad on the side.

Randi

I made it this evening with some additions.
I par boiled the raw chorizo for three minutes before slicing it and adding it to the sauce, I added garlic (7 cloves), cumin (ground), 3 jalapeños ( finely chopped) and a can of corn. I cooked my beans with a bay leaf previously.
It turned out great!
The 3 jalapeños gave it added spice ( but not too much) and the cumin gave it depth. I would definitely make this again.

Kevin

I made this vegetarian for two: one soyrizo, one can beans and one can chopped tomatoes. Added a chopped poblano pepper and some cumin. Simmered for about 30 minutes, plenty. The cilantro is very important, and the avocado smooths everything out. Might try serving over a baked potato!

rmac

Subbed chorizo for the soy chorizo from TJ’s

TK

halve the recipe, halve the amount of beans. Delish with veggie chorizo OR tempeh!

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