Wednesday, August 21, 2013

Coconut Chorizo Black Bean Stew

Over the weekend, my super-rad friend & running buddy Amanda and I made the trek to the new, gigantic Mi Pueblo supermarket in Pelham (for the local folks, it's just south of Old Time Pottery on Hwy 31, in the old Food World). I think we spent an hour and a half in there, and between us had a more than full cart yet still spent less than $100 combined. 

I was there for one thing in particular: chorizo. It's a fresh pork sausage (not smoked or cured), usually bright red with chili peppers and paprika, and it adds an INCREDIBLE flavor to dishes. Plus, it's usually REALLY inexpensive, and so are most of the ingredients in this recipe!

Now, I know my post before last was basically a stew, AND one that used coconut milk, so I feel kind of like I'm cheating y'all by posting something really similar but totally different today. Whereas the Coconut Curry Beef Stew had a lot of Thai flavors and curry spiciness, this stew has more of a Cuban/Latin feel. The heat comes from the Mexican chorizo and chipotle peppers, but the coconut milk adds a Caribbean touch and cools things down a bit. Black beans add even more protein and plenty of fiber, too. 

I like to serve this over rice, but you can eat it plain. The texture of the chorizo gives this stew a chili-like quality. Feel free to serve with sour cream!!

Coconut Chorizo Black Bean Stew
adapted from Budget Bytes

2 Tbsp olive oil
1 onion, diced
2 cloves garlic, minced
4 carrots, peeled and sliced into rounds
2 chipotle peppers in adobo sauce, chopped (canned)
2 links (1 lb) chorizo, removed from casings & chopped into bite-sized pieces
2 cans black beans, rinsed and drained
1 14oz can diced tomatoes, undrained
1 13oz can coconut milk
2 bay leaves
1/2 Tbsp ground cumin
1/2 bunch cilantro, roughly chopped
Cooked rice

Heat the oil over medium heat. Add the onion, garlic and carrots. Add the chipotle peppers and about 1-2 tsp of the adobo sauce from the can. Cook, stirring, for about 5-6 minutes or until the onions have softened. 

Add the chorizo and cook for about 5 minutes, breaking up the meat as it cooks. 

Add the black beans, tomatoes, coconut milk, bay leaves and cumin. Stir to combine, then simmer, covered, for 30 minutes or until the carrots are tender.

Add the cilantro and cook for 5 minutes. Season with salt and pepper if desired.

Serve hot. I like to serve this over rice.

1 comment:

  1. Hi Julia, just popped over to let you know that your link to Food on Friday: Cherries & Almonds was featured in my Need Some Inspiration? Series on Carole's Chatter today. Cheers