Grilled Chorizo and Black Bean Stew

By Mother_Daniel

I adapted this from a Weber grill recipe for those of us that might not always feel like venturing out into 16 - 20 degree (or lower) winter weather to use the barbecue. *If you don't feel like going out in the cold for even 8 minutes, brown the chorizo (whole or large sections, then slice as directed in the recipe), in the skillet you're going to use to braise the veggies! Cant find chorizo links? Use linguica instead.

Regardless of how you do it, it's a "....hearty, soul-satisfying chorizo stew." - http://weber.com

Ingredients

• 1 lb.Spanish-style smoked chorizo sausage links
• 1 T. extra-virgin olive oil
• 1 C. finely chopped yellow onion
• 4 garlic cloves, finely chopped
• 2 jalapeño chilies, seeded and minced
• 1 poblano chili chile, seeded and cut into 1/2-inch dice
• 1 red bell pepper, seeded and cut into 1/2-inch dice
• 1 medium zucchini, cut into 1/2-inch dice
• 2 C. peeled, 1/2-inch diced butternut squash (about 1 pound)
• 2 t. ground cumin
• 1 t. ground coriander
• 1 t. pure chile powder
• 1/2 t. ground cayenne pepper (optional)
• 1 can (28 ounces) whole plum tomatoes in juice
• 4 cups low-sodium chicken broth or stock
• 1 bay leaf
• 1/4 C. tomato paste
• 2 T. packed golden brown sugar
• 1 t. kosher salt
• 1 t. freshly ground black pepper
• 1 can (15 ounces) black beans, rinsed and drained
• 1/4 C. roughly chopped fresh cilantro leaves

Details

Servings 4
Preparation time 45mins
Cooking time 75mins
Adapted from weber.com

Preparation

Step 1

*Prepare the grill for direct cooking over medium heat (350° to 450°F).

Brush the cooking grates clean. *Grill the chorizo over direct medium heat, with the lid closed, until no longer pink in the center, 6 to 8 minutes, turning occasionally. Remove from the grill and, when cool enough to handle, cut into bite-sized pieces. Set aside.

Warm the oil in a wok or skillet over medium heat. Add the onion and cook until it begins to soften, about 2 minutes.

Add the garlic, jalapeños, poblano, and bell pepper. Cook until the chiles begin to soften, about 2 minutes, stirring occasionally.

Add the zucchini, squash, cumin, coriander, chile powder, and cayenne pepper (if using). Cook for 1 minute, stirring to combine.

Add the tomatoes, broth, bay leaf, tomato paste, brown sugar, salt, and pepper, crushing the tomatoes with a spoon.

Cook over medium heat, lid on, until the squash is tender but not mushy, about 20 minutes. Add the chorizo and black beans and continue to cook until heated through, about 5 minutes more.

Remove from heat. Remove and discard the bay leaf, and stir in the cilantro.

Serve warm with crusty country style bread or warm tortillas.