Black Bean Chorizo Stew

Recipe courtesy of New York Times Cooking

 

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 1 large white onion, diced
  • 12 ounces chorizo sausage
  • ¼ cup chopped cilantro stems, leaves reserved for serving
  • 7 cups cooked black beans (from 4 cans or 1 pound dried beans), drained
  • 1 (28-ounce) can diced plum tomatoes with their juices
  • 2 teaspoons kosher salt, more as needed
  •  Diced avocado, for serving
  •  Sliced scallion, for serving
  •  Lime wedges, for serving

 

PREPARATION

  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. Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
  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.