Cuban Chorizo Stew

This is really delicious and my husband loves this stew. Its a nice combination of creamy coconut milk, the heat of chorizo, and black beans.
Photo by Shelly H.
Adapted from budgetbytes.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from budgetbytes.com

Ingredients

  • 2

    Tbsp olive oil

  • 1/2

    lb. (4 med.) carrots

  • 1

    med onion

  • 2

    cloves garlic

  • 2

    chipotle peppers w/adobo sauce

  • 1/2

    lb. (2 links) chorizo

  • 4

    cups (2 cans) black beans

  • 1

    (14 oz) can diced tomatoes

  • 1

    (13 oz) can coconut milk

  • 2

    whole bay leaves

  • 1/2

    Tbsp cumin

  • 1/3

    bunch cilantro

  • 2

    cups jasmine or basmati rice

  • 3

    cups water

  • to taste salt and pepper

Directions

1.Peel and slice the carrots, dice the onion and mince the garlic. Add them all to the pot with 2 Tbsp. of olive oil and cook over medium heat. Take one to two chipotle peppers along with some of the sauce from the can, roughly chop and add to the pot. Continue to cook everything until the onions have softened and become transparent (about 5 minutes total). Left over chipotle peppers and sauce can be frozen. 2.Remove the chorizo from it’s casing and add to the pot. As the chorizo cooks, break it up into small pieces. Continue to cook until the chorizo has cooked through (about 5 minutes). 3.Once the chorizo is fully cooked, add the black beans, canned tomatoes, coconut milk, bay leaves and cumin. Stir everything together and let simmer over medium heat for approximately 30 minutes. Stir occasionally to prevent scorching on the bottom. 4.While the stew is simmering, prepare the rice. Add 2 cups of rice and 3 cups of water to a medium pot. Place a lid on top and turn the heat onto high. As soon as the pot comes to a rapid boil, reduce the heat to the lowest setting and let simmer for 10 minutes. After ten minutes, turn the heat off and allow the pot to sit (with the lid in place) for at least 15 minutes or until you are ready to eat. Do not remove the lid at any time during the process. 5.After the stew has simmered for 30 minutes, the liquid should have reduced and taken on a nice dark brown color. Roughly chop about ⅓ bunch of cilantro and add to the stew. Taste the stew and adjust the salt to your liking. Serve the stew with a large scoop of rice on top.

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