Black Bean-Chorizo Stew

Black Bean-Chorizo Stew
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour 45 minutes
Rating
5(1,422)
Notes
Read community notes

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
1,422 user ratings
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Cooking Notes

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

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.

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.

I thought this was mild and subtle but very good. I made it in a slow cooker. I used store-bought chorizo; cooked it in a frying pan with the onions, deglazed the pan with a little water and put it all in a slow cooker. Added a pound of dried black beans (not pre-soaked), 6 cups water, and the tomatoes, cilantro stems, and salt. Cooked for an hour on high then low for the next 9 hours. Tomatoes needed breaking up but beans were soft and tasty. Next time I'll cut the water back by one cup.

really delicious!!!

made a ton (used 1lb of dry black beans)

used 12 oz dry spanish chorizo (hard/dried) -- cubed

chopped full bunch of cilantro into stew

topped w/guacamole

We spent the day in the snow felling dead trees, slicing them into logs, and splitting them; needed warm food that could cook while we sauna-ed. So we tried this following variation: 1/2 cup dried black beans, simmered for 45 minutes in 2 cups of water; then added 3 leftover Italian sausages, 2 chopped poblanos, 1/2 an elderly jalapeno lurking in the crisper, 1 minced chipotle chili in adobo sauce, cilantro stems, and a cup of slow-roasted tomatoes frozen last summer. Simmered 1 hour. Yum.

Try Field Roast no-meat sausage - it's pretty good!

used vegetarian chorizo and it was great!

Delicious, but I would have liked to see the green chorizo highlighted a bit more. The flavor came through, but the sausage itself was lost in the beans. Next time, use fewer beans, and a coarser grind of meat to make the chorizo.

Use 3 cans of beans; 1 pound of chorizo; no need to cook for so long; more cilantro stems

Subbed in Chicken Stock for Water and, in turn, omitted salt.

This is just about the easiest thing I have ever made and absolutely delicious. Found some beautiful fresh ground chorizo at my co-op. I used a large can of black beans and a smaller can of diced tomatoes. Had the whole thing put together in ten minutes. Loved that all the spicy came from the meat.

Good news for vegetarians - I made this using a vegan version of chorizo (Soyrizo), and it was delicious! Kept the rest of the recipe the same, except that I used vege broth instead of water.

I used three cans of black beans instead of four. That was plenty. I loved the idea of using the cilantro stems. I forsee new uses for other chopped herb stems in my future.

I'm ignoring this recipe because I don't use sausage. Sounds good though. I love the notes column.

This is absolutely delicious and so very simple to make. I used Trader Joe’s spicy chicken sausage since I had it on hand. So good.

I’ve made this many times as written (except I substitute soyrizo), but recently have taken to adding fresh sweet potato with the tomatoes. I believe the sweet juxtaposition bumps it up just a notch.

Good recipe - one pound of dried black beans was a tad much. Would like to have had a bit “looser” consistency so may add in an extra 1/2 cup of water or beef stock.

Added in a minced jalapeño with the onions. Used parsley stems as it's what I had. The sum is greater than the parts.

I used just two 14.5 oz cans of black beans, a chopped jalapeño, added a thinly sliced carrot. Served over basmati rice cooked with golden raisins for sweetness

I bloomed a tsp of gelatine in about ⅛ cup cold water, then dissolved over low heat. I added it to the tequila and egg yolk mixture and then immediately poured it into the cooled crust. The bars were set perfectly and there was no issue with cutting or them getting too soft, even after sitting out for an hour.

Imperfect chorizo WAY too spicy

I used dried beans and cooked prior to making the stew. I added cumin and red onion to the beans and then drained and used in stew. Made the stew exactly as written. Added some sour cream, avocado and sharp cheddar to finish. Delicious!! The flavors were excellent.

Made it for two in the instapot: Sautéed onion, cilantro stems and 12 oz soy chorizo Added: 1 can black beans 1 can diced tomatoes 1 cup of vegetable broth Cooked it on high for 10 minutes, slow decompress. Adjusted salt, Perfect! Next time might crumble some Cotija cheese.

Followed the recipe and it was very good although it lacked enough spice for me. I added a can of chipotles and salt making it smokey but not too hot. Took it over the top. Always appreciative of the notes.

I made this with 2 cans of 29 oz black beans and 1 14 oz, and a 20 oz package of chorizo. I added the same amount of water and tomatoes and it was dellcious. I didn't get much spice out of the chorizo so next time, I will make the green chorizo. This is a great, satisfying hearty meal.

Adding a pound of roasted and seeded hatch green chilis adds a ton of flavor and lightens this up

Tasty! Added carrots and used the TJ's soy chorizo (which is already seasoned and doesn't need any added salt)

Perfectly fine and everyone enjoyed. I resisted adding extra ingredients but wished I had for more complex, layered flavor. Peppers, garlic, maybe. In other words, how is this not chili?

I made this pretty much exactly by the recipe except I used my usual homemade chorizo, and it’s a winner. I made it again but swapped out the chorizo for tofu, used chickpeas instead of black beans, didn’t have a can of tomatoes so I used a big can of peaches in syrup, and seasoned it with four tablespoons of Dutch process cocoa powder because I didn’t have any cilantro and, you know what? It was horrible, so this obviously isn’t a very versatile recipe.

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