Brazilian Black Bean Stew
- 1 tablespoon rapeseed oil
- 110g (4 oz) chorizo sausage, chopped
- 140g (5 oz) cooked ham, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 sweet potatoes, peeled and diced
- 1 red pepper, diced
- 2 (400g) tins chopped tomatoes
- 1 small hot green chilli, diced
- 350ml (12 fl oz) water
- 2 (400g) tins black beans, rinsed and drained
- 1 mango - peeled, stone removed and diced
- half a bunch fresh coriander, chopped
- salt to taste
Prep:15min › Cook:30min › Ready in:45min
- Heat the oil in a large pot over medium heat, and cook the chorizo and ham for 5 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, cook until tender, then mix in the sweet potatoes, red pepper, tomatoes, chilli and water. Bring to a boil, reduce heat to low, cover and simmer 15 minutes, until sweet potatoes are tender.
- Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and coriander, and season with salt.
Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried.
Love this stew, very easy to prepare and delicious. Good for someone that is short on time but dosnt want to disappoint the tastebuds. - 10 Apr 2010
Deeeeheeeheeeelicious! I wanted to know what to do with the soya chorizo I found reduced to 25p. We are vegan so I omitted the ham, and mangoes aren't in season so I used mango chutney instead. Apart from that, followed the recipe and it's the tastiest meal I've made in ages. Yum! Thank you - 22 Jan 2013
This was gorgeous! I don't eat meat so I substituded the chorizo for "chorizo style tofu" and the whole family loved it. - 04 Nov 2011