Smoky Chorizo-Black Bean StewPreparation Time: 40 minutes
Total Time: 8 hours, 40 minutes
Serves: 8 to 10
Ingredients3 Tbs. vegetable oil
1 lb. Mexican chorizo, casings removed
2 yellow onions, diced
2 red bell peppers, seeded and diced
2 celery ribs, diced
2 carrots, peeled and diced
1 Tbs. minced garlic
2 Tbs. tomato paste
2 Tbs. smoked paprika
1 tsp. ground cumin
2 1/2 tsp. kosher salt
1 quart low-sodium chicken broth
1 lb. sweet potato, peeled and cut into 1/2-inch cubes
1 1/2 cups dried black beans, picked over and rinsed
1 bunch curly kale, stems removed, leaves chopped
3/4 cup chopped cilantro
Steamed brown rice, for serving
Directions1. In a large skillet, heat 1 Tbs. of the oil over medium-high heat. Add the chorizo and cook until browned, about 5 minutes, using a spatula to break it up into small pieces. Transfer to a 6-quart slow cooker.
2. Heat the remaining 2 Tbs. oil over medium-high heat. Add the onions, bell peppers, celery and carrots. Cover and cook until lightly browned and softened, about 8 minutes, stirring occasionally. Add the garlic, tomato paste, paprika, cumin and salt and cook 1 minute, stirring constantly. Add 1 cup of the broth and scrape the bottom of the pan with a wooden spatula to loosen any browned bits. Transfer the mixture to the slow cooker. Add the remaining broth, sweet potato and beans.
3. Cover and cook on low until the beans and sweet potato are tender, about 8 hours. Gently stir in the kale (the slow cooker will be quite full), cover and cook until wilted, about 10 minutes more.
4. Just before serving, stir in the cilantro. Serve over rice.
Serves 8 to 10.
