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Black Bean Stew with Chorizo and Roasted Tomatoes
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.
4-6
Servings
25 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil
-
2
poblano chilies, stemmed, seeded and chopped
Pardon the interruption
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March 6, 2024
Really greasy and saltly
Followed the recipe as written but it was not surprisingly super greasy. I cooked the meats as directed and the separated the falling off the bone meat and broth. I let the broth sit overnight and separated the fat. I then used the broth to cook the beans. The cost of beef ribs, and Spanish, aged chorizo sausage was not worth it. Also, very salty even though I did not add any salt. This one ended up more hype than substance.
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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.