Black Bean-Chorizo Stew

• 2 tablespoons extra-virgin olive oilolive-oil
• 1 large white onion, dicedonion
• 1/2 batch (12 ounces) homemade green chorizo (see recipe), or use another spicy fresh sausage
• 1/4 cup chopped cilantro stems, leaves reserved for servingcilantro
• 7 cups cooked black beans (from 4 cans or 1 pound dried beans), drained
• 1 (28-ounce) can diced plum tomatoes with their juicesplum
• 2 teaspoons kosher salt, more as neededsalt
• Diced avocado, for servingavocado
• Sliced scallion, for servingscallion
• Lime wedges, for servinglime

1. 01Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
2. 02Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
3. 03Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.

Calories

387 kcal

Protein

21 g

Fat

16 g

Saturated fat

4 g

Carbs

42 g

Fiber

15 g

Sugar

4 g

Sodium

751 mg

Cholesterol

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