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Brazilian Black Bean Stew

Brazilian Black Bean Stew
 

Brazilian Black Bean Stew
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Recipe type: Soup, main dish, lunch
Author: Chef Courtenay
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.
Ingredients
  • 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
Instructions
  1. Heat olive oil in a large pot over medium heat.
  2. Add the onion, red pepper and jalapeno, cook until softened, about 5 minutes.
  3. Add chorizo, sweet potatoes, garlic, cumin and coriander, cook 1 minute longer.
  4. Add orange juice, turn heat to high and reduce by three-fourths.
  5. Add diced tomatoes, black beans and chicken stock. Bring to a boil, reduce to a simmer.
  6. Cook 15 minutes, until sweet potatoes are tender. Stir in the mango and cilantro.
  7. Season with salt and pepper. Garnish with additional cilantro if desired.