Black Bean-Chorizo Stew Recipe (2024)

Made it with soy chorizo from Trader Joe's and it was great!

Loved it but I am more of a spice girl so added sauteed chopped red and yellow peppers, two teaspoons of chopped canned chipotles, two sauteed chopped vidalia onions and lots and one oven-roasted head of garlic. At the end I also added two bunches of cooked kale that I had sauteed in extra virgin olive, minced garlic and fresh lime juice. I absolutely loved it as it makes for a substantial one-bowl meal with a good fresh salad on the side.

I made it this evening with some additions.
I par boiled the raw chorizo for three minutes before slicing it and adding it to the sauce, I added garlic (7 cloves), cumin (ground), 3 jalapeños ( finely chopped) and a can of corn. I cooked my beans with a bay leaf previously.
It turned out great!
The 3 jalapeños gave it added spice ( but not too much) and the cumin gave it depth. I would definitely make this again.

I thought this was mild and subtle but very good. I made it in a slow cooker. I used store-bought chorizo; cooked it in a frying pan with the onions, deglazed the pan with a little water and put it all in a slow cooker. Added a pound of dried black beans (not pre-soaked), 6 cups water, and the tomatoes, cilantro stems, and salt. Cooked for an hour on high then low for the next 9 hours. Tomatoes needed breaking up but beans were soft and tasty. Next time I'll cut the water back by one cup.

We spent the day in the snow felling dead trees, slicing them into logs, and splitting them; needed warm food that could cook while we sauna-ed. So we tried this following variation: 1/2 cup dried black beans, simmered for 45 minutes in 2 cups of water; then added 3 leftover Italian sausages, 2 chopped poblanos, 1/2 an elderly jalapeno lurking in the crisper, 1 minced chipotle chili in adobo sauce, cilantro stems, and a cup of slow-roasted tomatoes frozen last summer. Simmered 1 hour. Yum.

Try Field Roast no-meat sausage - it's pretty good!

Delicious, but I would have liked to see the green chorizo highlighted a bit more. The flavor came through, but the sausage itself was lost in the beans. Next time, use fewer beans, and a coarser grind of meat to make the chorizo.

used vegetarian chorizo and it was great!

This is just about the easiest thing I have ever made and absolutely delicious. Found some beautiful fresh ground chorizo at my co-op. I used a large can of black beans and a smaller can of diced tomatoes. Had the whole thing put together in ten minutes. Loved that all the spicy came from the meat.

Use 3 cans of beans; 1 pound of chorizo; no need to cook for so long; more cilantro stems

Subbed in Chicken Stock for Water and, in turn, omitted salt.

Good news for vegetarians - I made this using a vegan version of chorizo (Soyrizo), and it was delicious! Kept the rest of the recipe the same, except that I used vege broth instead of water.

I'm ignoring this recipe because I don't use sausage. Sounds good though. I love the notes column.

I used three cans of black beans instead of four. That was plenty. I loved the idea of using the cilantro stems. I forsee new uses for other chopped herb stems in my future.

Good recipe - one pound of dried black beans was a tad much. Would like to have had a bit “looser” consistency so may add in an extra 1/2 cup of water or beef stock.

Added in a minced jalapeño with the onions. Used parsley stems as it's what I had. The sum is greater than the parts.

I used just two 14.5 oz cans of black beans, a chopped jalapeño, added a thinly sliced carrot. Served over basmati rice cooked with golden raisins for sweetness

I bloomed a tsp of gelatine in about ⅛ cup cold water, then dissolved over low heat. I added it to the tequila and egg yolk mixture and then immediately poured it into the cooled crust. The bars were set perfectly and there was no issue with cutting or them getting too soft, even after sitting out for an hour.

Imperfect chorizo WAY too spicy

I used dried beans and cooked prior to making the stew. I added cumin and red onion to the beans and then drained and used in stew. Made the stew exactly as written. Added some sour cream, avocado and sharp cheddar to finish. Delicious!! The flavors were excellent.

Made it for two in the instapot:Sautéed onion, cilantro stems and 12 oz soy chorizoAdded:1 can black beans1 can diced tomatoes1 cup of vegetable brothCooked it on high for 10 minutes, slow decompress. Adjusted salt, Perfect!Next time might crumble some Cotija cheese.

Followed the recipe and it was very good although it lacked enough spice for me. I added a can of chipotles and salt making it smokey but not too hot. Took it over the top.Always appreciative of the notes.

I made this with 2 cans of 29 oz black beans and 1 14 oz, and a 20 oz package of chorizo. I added the same amount of water and tomatoes and it was dellcious. I didn't get much spice out of the chorizo so next time, I will make the green chorizo. This is a great, satisfying hearty meal.

Adding a pound of roasted and seeded hatch green chilis adds a ton of flavor and lightens this up

Tasty! Added carrots and used the TJ's soy chorizo (which is already seasoned and doesn't need any added salt)

Perfectly fine and everyone enjoyed. I resisted adding extra ingredients but wished I had for more complex, layered flavor. Peppers, garlic, maybe. In other words, how is this not chili?

I made this pretty much exactly by the recipe except I used my usual homemade chorizo, and it’s a winner. I made it again but swapped out the chorizo for tofu, used chickpeas instead of black beans, didn’t have a can of tomatoes so I used a big can of peaches in syrup, and seasoned it with four tablespoons of Dutch process cocoa powder because I didn’t have any cilantro and, you know what? It was horrible, so this obviously isn’t a very versatile recipe.

Add zucchini and corn

I've made this twice, using Soyrizo and attempting to enliven it with some of the other suggestions. It's just not doing it for me. Maybe it would be ok as a taco or burrito filling but I won't be making it again.