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Black-Bean Stew

Black-Bean Stew
14 September 2016
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Ingredients

2 1/2 quarts water
2 pounds black beans
6 slices bacon chopped fine
1 pound bone-less beef chuck, cut into 2″ pieces
1 pound chorizo cut into 1″ pieces
1/2 pound Canadian bacon cut into 1″ pieces
1 1/2 cups onion finely chopped
1 tablespoon garlic finely chopped
1/4 cup olive oil
28 ounces canned tomatoes drained and chopped
2 tablespoons jalapeno minced
Tobasco sauce to taste
1/2 pound kale stems removed, chopped
1/2 cup long-grain brown rice
1/2 cup cilantro finely chopped
1/3 cup fresh orange juice
flour tortilla warmed

Directions

In a large heavy kettle, bring water to boil and stir in the beans and lean bacon. Bring mixture to a boil, skimming the froth. Simmer it covered for 45 minutes. Stir in the beef and simmer the mixture covered, stirring occasionally and skimming the fat for 45 minutes. Stir in the chorizo and the Canadian bacon, simmer covered, 30 minutes, or until beans are tender. Skim fat from surface.
In a large skillet, cook the onion and the garlic in the oil over moderately low heat stirring until onion is soft. Stir in tomatoes, the jalapeno peppers, the Tobasco and salt and pepper to taste. Simmer mixture stirring occasionally for 5 minutes.

Transfer 2 cups of the beans with a slotted spoon from the kettle to the skillet and mash them with the back of a wooden spoon thoroughly into the onion mixture adding two cups of bean-liquid gradually. Simmer the mixture, stirring for 15 minutes or until thickened. Transfer it to the kettle. Stir in the kale and the rice simmering, stirring for 20 minutes, or until rice is tender. Stir in the cilantro, orange juice, salt and pepper to taste. Serve the stew with the tortillas.

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