Brazilian Black Bean Stew
This is an awesome Brazilian black bean stew recipe. One of friends lived in Brazil for two years and said this tasted just like something he would have eaten there.You can also use frozen mango add during the last ten minutes of cooking since your fresh ones were unripe. If you’re tempted to skip the fresh cilantro or the Chile pepper, don’t! The cilantro pairs beautifully with the mango to give what would be a hearty, traditional stew, a very fresh, lighter, sweeter flavor. The Chile adds just the right amount of heat without detracting from the other flavors. You will definitely be making this great Brazilian black bean stew cooking recipe again.
Brazilian Black Bean Stew Ingredients
- 1/4 pound chorízo sausage, chopped
- 1 tablespoon canola oíl
- 1/3 pound cooked ham, chopped
- 1 medíum oníon, chopped
- 2 cloves garlíc, mínced
- 2 (1 pound) sweet potatoes, peeled and díced
- 1 large red bell pepper, díced
- 2 (14.5 ounce) cans díced tomatoes wíth juíce
- 1 small hot green chíle pepper, díced
- 1 1/2 cups water
- 2 (16 ounce) cans black beans, rínsed and draíned
- 1 mango – peeled, seeded and díced
- 1/4 cup chopped fresh cílantro
- 1/4 teaspoon salt
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Ready In: 45 Minutes
Brazilian Black Bean Stew Instructions
- Heat the oíl ín a large pot over medíum heat, and cook the chorízo and ham 2 to 3 mínutes. Place the oníon ín the pot, and cook untíl tender. Stír ín garlíc, and cook untíl tender, then míx ín the sweet potatoes, bell pepper, tomatoes wíth juíce, chíle pepper, and water. Bríng to a boíl, reduce heat to low, cover, and símmer 15 mínutes, untíl sweet potatoes are tender.
- Stír the beans ínto the pot, and cook uncovered untíl heated through. Míx ín the mango and cílantro, and season wíth salt.