Brazilian Black Bean Stew
- Ready In:
- 27hrs
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 2365.0 ml water
- 907.18 g black beans, soaked overnight and drained
- 6 slice bacon, chopped
- 453.59 g lean boneless beef chuck, cut into 2-inch pieces
- 453.59 g chorizo sausage, cut into 1-inch pieces
- 226.79 g Canadian bacon, cut into 1-inch pieces
- 354.88 ml finely chopped onions
- 14.79 ml finely chopped garlic
- 59.14 ml olive oil
- 793.78 g can tomatoes, drained and chopped
- 29.58 ml minced jalapenos, fresh
- hot sauce
- 226.79 g fresh kale, stems discarded and leaves chopped
- 118.29 ml long grain white rice
- 118.29 ml chopped fresh coriander
- 118.29 ml fresh orange juice
directions
- Cook beans and bacon in water for 45 minutes; covered. Stir in the beef and simmer the mixture; covered for 45 minutes. Skim fat and stir occasionally. Stir in the sausage and bacon; simmering another 30 minutes.
- In a large skillet, sauté the onion and garlic until soft (in olive oil). Stir in tomatoes, jalapeño, hot sauce and salt and pepper to taste.
- Transfer 2 c of the bean mixture to the onion mixture and mash thoroughly, adding bean liquid as necessary.
- Transfer onion mixture back to bean pot and stir in the kale and rice.
- Simmer 20 minutes. Stir in orange juice, coriander and salt and pepper to taste.
- Enjoy!
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RECIPE SUBMITTED BY
<p>I live in athens, ga and have a seasonal peanut brittle making business. I also do some catering and personal chefing. For fun i like gardening, listening to music, reading magazines and cookbooks, playing tennis, playing with my dogs (2 labs, 1 yorkie)and cooking. My favorite cookbook is Joy of Cooking and I am addicted to watching the food network. I love Jamie Oliver's style. A pet peeve in the kitchen is my husband picking at the food before it's ready. (Maybe I should take that as a compliment!)</p>