|Brazilian Black Bean Stew|
Recipe type: Soup, main dish, lunch
A Chef Courtenay original that you will LOVE! We had a couple of vegetarians in class this week and it worked wonderfully to use vegetable stock and leave out the chorizo until after our vegetarian friends had eaten.
- 1 tablespoon olive oil
- 1 yellow onion, small dice
- 1 bell pepper, small dice
- 1 jalapeno, seeded, small dice
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- ¾ pound Spanish Chorizo Sausage (cured not fresh), cut into ¼ inch slices
- 2 medium sweet potatoes, peeled, medium dice
- 3 cloves garlic, minced
- ½ cup orange juice
- 2 (15 ounce) cans diced tomatoes
- 2 cups chicken stock
- 3 (15 ounce) cans black beans, rinsed and drained
- 2 mango, peeled, seeded, medium dice
- ½ cup cilantro, roughly chopped
- Salt, to taste
- Pepper, to taste
- Heat olive oil in a large pot over medium heat.
- Add the onion, red pepper and jalapeno, cook until softened, about 5 minutes.
- Add chorizo, sweet potatoes, garlic, cumin and coriander, cook 1 minute longer.
- Add orange juice, turn heat to high and reduce by three-fourths.
- Add diced tomatoes, black beans and chicken stock. Bring to a boil, reduce to a simmer.
- Cook 15 minutes, until sweet potatoes are tender. Stir in the mango and cilantro.
- Season with salt and pepper. Garnish with additional cilantro if desired.