Stews

Cuban Black Bean Stew

This has to be one of our top 10 all-time favorite recipes

So easy, flavorful and can feed a crowd

Best of all, it’s made in the slow cooker

We use the Instant Pot Pressure/Slow Cooker

The flavors need some time to meld with each other so let’s get cooking…

Start with a pound of dry black beans
Rinse in a colander and soak overnight in cold water to soften

If you have not planned ahead like some of us occasionally do, (ahem) feel free to simmer the rinsed, dried black beans in a saucepan for about 15 minutes, then cover and let sit for one hour

After either method, strain the beans and set aside

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Chop one large onion and add to slow cooker, along with with the prepared black beans, 3 bay leaves and 4 cups of good quality chicken stock

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Slice 16 ounces of chorizo, kielbasa or andouille into half inch pieces
I used andouille in this particular version of the stew

Place sausage in a layer over the beans in the crock.  Do not stir

Trim and cut one pound of boneless chicken or pork into 2″ cubes

Gently toss with 1 tablespoon of olive oil, 3 cloves of chopped garlic, 1 teaspoon each of black pepper, cumin, orange zest and 2 tablespoons kosher salt

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Word to the wise…

Do not skip the orange zest

It adds a wonderful layer of flavor that you’ll fall in love with.  Trust me on this

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Drain a 28 ounce can of good quality, fire roasted, diced tomatoes

Reserve that juice for something else… don’t pour it away

I promise you’ll find other uses on Simply Sundays to utilize tomato juice

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Now layer the chicken or pork in the crock, and then the fire roasted tomatoes

Again, please don’t stir.  Let every happy layer be as it may

Cover and cook on high in your slow cooker for 4 hours or low for 8 hours

At this point, test for the doneness of your black beans and add 1/2 cup of chopped, fresh cilantro

The beans should be tender

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To thicken the stew, remove 2 cups of the liquid & beans avoiding the chicken or pork and blend in a blender or with an immersion blender

Add back into the stew, taste and re-season with kosher salt and pepper as necessary

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I hope your mouth is watering because mine sure is

Serve with white, fluffy rice or crusty bread and top with a garnish of chopped, fresh cilantro

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Enjoy!

Simply Sundays! ~ Cuban Black Bean Stew

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

1 pound dry black beans

4 cups of good quality chicken stock

2 or 3  bay leaves

One large sweet onion, finely chopped

16 oz of chorizo, kielbasa or andouille

1 lb boneless, skinless chicken or pork

1 tablespoon of olive oil

3 cloves of chopped garlic

1 teaspoon each of black pepper, cumin, orange zest

2 tablespoons kosher salt.

28 ounce can fire roasted, diced tomatoes

1/2 cup of chopped, fresh cilantro

Directions

Rinse 1 pound of black beans in a colander and soak overnight in cold water to soften

Or, simmer the rinsed, dried black beans in a saucepan for about 15 minutes, then cover and let sit for one hour

After either method, strain the beans and set aside

Chop one large onion and add to slow cooker, along with with the prepared black beans, 3 bay leaves and 4 cups of good quality chicken stock

Slice 16 ounces of chorizo, kielbasa or andouille into half inch pieces; place sausage in a layer over the beans in the crock.  Do not stir

Trim and cut one pound of boneless chicken or pork into 2″ cubes

Gently toss with 1 tablespoon of olive oil, 3 cloves of chopped garlic, 1 teaspoon each of black pepper, cumin, orange zest and 2 tablespoons kosher salt

Drain a 28 ounce can of good quality, fire roasted, diced tomatoes and reserve the juice for another use

 Now layer the chicken or pork in the crock, and then the fire roasted tomatoes

Cover and cook on high in your slow cooker for 4 hours or low for 8 hours; test the doneness of your black beans.  They should be tender

To thicken the stew, remove 2 cups of the liquid & beans avoiding the chicken or pork and blend in a blender or with an immersion blender

Add back into the stew, taste and re-season with kosher salt and pepper as necessary

Add 1/2 cup of chopped, fresh cilantro and serve with white rice or crusty bread

© Simply Sundays 2016
All rights reserved

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