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Black Bean Stew with Chorizo and Roasted Tomatoes

4-6 Servings

25 minutes

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Made with canned black beans, this chili-like stew can be on the table in about 30 minutes. Poblano chilies add earthy, green-chili flavor but they don’t pack much heat; if you’re seeking spiciness, include a chopped jalapeño or two when sautéing the poblano and onion. Serve with warm cornbread or tortillas.



25 minutes


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Kevin F.

Excellent recipe! I made this tonight and followed it almost exactly (other than using two 14.5 ounce cans of tomatoes since 28 ounce cans were not available, and adding two jalapenos for a bit of heat). Final seasoning didn't require any salt or pepper, and toppings were finely diced red onion (soaked in ice water to remove the harshness), cotija cheese, and the remaining cilantro.

Will definitely make this again, but I'll probably add some freshly-ground toasted cumin to add some heartiness.

William W.

I found this recipe lacking the usual Milk Street "smack you in the face" flavor. The great chorizo flavor was lost with the large quantity of beans. I added two teaspoons of ground cumin to try to improve it, but it still seemed lacking in seasonings.

Peter F.

Upped the chorizo to a pound and didn’t regret it. Also, only had one can of whole black beans and one can of refried black beans. Didn’t regret using that either, ended up with a nice creamy texture.