Black Bean Stew Recipe

Name: Black Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 beef shank bone; 8 c. cold water; 1 (12 oz.) pkg. dried black beans; 1 jar dried beef, chopped; 2 fresh chorizo, casing removed; 4 jalapenos; 2 cans whole tomatoes; 1 large onion; 2 cloves garlic; 1/4 tsp. salt; 1/4 tsp. ground red pepper

Servings: persons

1 beef shank bone
8 c. cold water
1 (12 oz.) pkg. dried black beans
1 jar dried beef, chopped
2 fresh chorizo, casing removed
4 jalapenos
2 cans whole tomatoes
1 large onion
2 cloves garlic
1/4 tsp. salt
1/4 tsp. ground red pepper

1
Boil beef shank in 8 cups water; cover and simmer for 1 hour. Cover beans with water and bring to a boil; remove from heat and let stand 1 hour.
2
Remove beef shank from broth and discard.
3
Rinse beans and add to beef broth.
4
Bring to a boil; reduce heat, cover and simmer 1/2 hour.
5
Remove 2 cups beans and liquid and blend in blender.
6
Return pureed beans to pot.
7
Put chorizos in and add chopped dried beef.
8
Combine jalapenos, tomatoes, onion, garlic and seasonings in blender and puree.
9
Add to pot; cover and cook until beans are soft, about 1 to 1 1/2 hours on low.
10
Serve with rice.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 beef shank bone, 8 c. cold water, 1 (12 oz.) pkg. dried black beans, 1 jar dried beef, chopped, and more.

Yes, Black Bean Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean Stew

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