Brazilian Black Bean Stew

    45 min

    The meat can be omitted without compromising the dish. Serve hot with crusty bread and a nice spinach salad.

    448 people made this

    Serves: 6 

    • 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 

    1. 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.
    2. 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.

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