Brazilian Black Bean Stew Recipe

Name: Brazilian Black Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups dried black beans; 2 1/2 quarts water; 6 lean bacon slices, finely chopped; 1 pound boneless beef chuck cut into 2 inch pieces; 1 pound Spanish chorizo cut into 1 inch pieces; 1/2 pound canadian bacon cut into 1 inch pieces; 1/4 cup olive oil; 1 1/2 cups finely chopped onions; 1 tablespoon finely chopped garlic; 28 oz canned whole tomatoes, chopped; 2 tablespoons minced seeded jalapeno chile; 1/2 pound kale, coarse stems discarded and leaves finely chopped; 1/2 cup long-grain white rice; 1/2 cup finely chopped fresh cilantro; 1/3 cup fresh orange juice; Salt; Pepper; Tabasco to taste

Servings: persons

4 cups dried black beans
2 1/2 quarts water
6 lean bacon slices, finely chopped
1 pound boneless beef chuck cut into 2 inch pieces
1 pound Spanish chorizo cut into 1 inch pieces
1/2 pound canadian bacon cut into 1 inch pieces
1/4 cup olive oil
1 1/2 cups finely chopped onions
1 tablespoon finely chopped garlic
28 oz canned whole tomatoes, chopped
2 tablespoons minced seeded jalapeno chile
1/2 pound kale, coarse stems discarded and leaves finely chopped
1/2 cup long-grain white rice
1/2 cup finely chopped fresh cilantro
1/3 cup fresh orange juice
Salt
Pepper
Tabasco to taste

1
Soak beans in cold water to cover by 2 inches, for at least 8 hours. Drain well.
2
Bring water to a boil in a 6-8 quart heavy pot.
3
Stir in beans and chopped bacon and bring to a boil. Reduce heat and simmer, covered, for 45 minutes.
4
Stir in beef, cover, and simmer, stirring occasionally for 45 minutes. Stir in chorizo and Canadian bacon and simmer, covered, until beans are tender, about 30 minutes. Skim fat from surface and remove from heat.
5
Heat oil in a deep 12 inch skillet over moderately low heat. Add onions and Garlic and cook, stirring occasionally, until onions are softened, about 8 minutes. Stir in tomatoes jalapeno, Tabasco, and salt and pepper to taste and simmer, stirring occasionally, for 5 minutes.
6
With a slotted spoon, transfer 2 cups beans to skillet and mash them thoroughly into onion mixture, gradually adding 2 cups bean cooking liquid. Simmer, stirring occasionally, until thickened, about 15 minutes.
7
Add onion mixture to beans remaining in pot. Stir in kale and rice and simmer, stirring occasionally, until rice is tender, about 20 minutes. Stir in cilantro, orange juice, and salt and pepper to taste.

1966

kcal

Calories

124

Fat

Carbs

129

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 18 ingredients. The key ingredients include: 4 cups dried black beans, 2 1/2 quarts water, 6 lean bacon slices, finely chopped, 1 pound boneless beef chuck cut into 2 inch pieces, and more.

Yes, Brazilian 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.

Brazilian Black Bean Stew

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