Canned black beans speed a hearty stew
Dried beans and their overnight soaks taste great but often aren’t worth the advance planning for many weeknight meals. Enter canned beans, which are terrific when paired with the right seasonings. And since beans and grains are a staple of cuisines everywhere, we have plenty of flavor options.
For this recipe from our book “COOKish,” which limits recipes to just six ingredients without sacrificing flavor, we turned to canned black beans for a chili-like stew that can be on the table in about 30 minutes. Fresh Mexican chorizo sausage — not to be confused with dry-cured Spanish chorizo — comes pre-spiced, packing big flavor in one ingredient.
A can of diced fire-roasted tomatoes offers extra depth of flavor with added smokiness. Meanwhile, poblano chilies add earthy, green-chili flavor but don’t pack much heat. If you’re seeking spiciness, include a chopped jalape?o or two when sautéing the poblano and onion.
We recommend serving this hearty stew with warm cornbread or tortillas.
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BLACK BEAN STEW WITH CHORIZO
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Start to finish: 25 minutes
Servings: 4 to 6
3 tablespoons extra-virgin olive oil
2 poblano chilies, stemmed, seeded and chopped
1 medium yellow onion, chopped
Kosher salt and ground black pepper
12 ounces fresh Mexican chorizo sausage, casing removed
28-ounce can diced fire-roasted tomatoes
Two 15?-ounce cans black beans, rinsed and drained
1 bunch cilantro, chopped (leaves and tender stems)
In a large pot, heat the oil until shimmering. Add the chilies, onion and 1 teaspoon salt, then cook, stirring, until the onion is translucent. Add the chorizo and cook, breaking it into small pieces, until lightly browned. Add the tomatoes with juices, beans and most of the cilantro, reserving some for garnish; bring to a simmer. Cook, uncovered and stirring occasionally, for 15 minutes. Season with salt and pepper. Serve sprinkled with the reserved cilantro.
Optional garnish: Shredded Monterey jack cheese OR pickled jalape?os OR chopped red onion OR a combination
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EDITOR’S NOTE: For more recipes, go to Christopher Kimball’s Milk Street at 177milkstreet.com/ap
