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Black Bean Stew with Chorizo and Roasted Tomatoes

Black Bean Stew with Chorizo and Roasted Tomatoes

  • Makes
    4-6 servings
  • Cook Time
    25 minutes
  • Rating

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.

Ingredients
  • 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

  • 2

    15½-ounce cans black beans, rinsed and drained

  • 1

    bunch cilantro, chopped (leaves and tender stems)

  • Optional garnish: Shredded Monterey jack cheese OR pickled jalapeños OR chopped red onion OR a combination

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.