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<blockquote data-quote="prabe" data-source="post: 8118046" data-attributes="member: 7016699"><p>Been a while since I posted a recipe. Dinner tonight:</p><p></p><p>Black Bean Stew (tonight's beans were vaquero beans from Rancho Gordo)</p><p></p><p>Serves ... I dunno, 4-6?</p><p> </p><p>What you'll need</p><p> Ingredients</p><p> 1 tablespoon olive oil</p><p> ½ pound Spanish chorizo, diced</p><p> 1 large onion, minced</p><p> 1 large red bell pepper, stemmed, seeded, chopped fine</p><p> 8 medium cloves garlic, minced or pressed (divided)</p><p> 2 teaspoons dried oregano</p><p> 1 ½ teaspoons ground cumin</p><p> 4 cups low-sodium chicken broth</p><p> [at this point, I use water and 1 tsp of Penzeys Pork or Chicken Soup Base]</p><p> 1 cup water</p><p> 1 pound black (or similar) beans, sorted, soaked overnight, and drained</p><p> 2 bay leaves</p><p> 1 oz. sun-dried tomatoes, minced (I usually use the ones in the resealable bags) [optional]</p><p> 1 chipotle pepper in adobo, minced [optional]</p><p></p><p> 2 tablespoons lime juice</p><p> ½ cup chopped fresh cilantro leaves</p><p> Salt</p><p> Pepper</p><p> Tabasco sauce</p><p> </p><p> Specific Equipment</p><p> a large-ish Dutch oven (at least 5-quart)</p><p> a potato masher</p><p> </p><p>What you'll do</p><p> 1. Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. </p><p> 2. Heat the oil in the Dutch oven over medium heat until shimmering.</p><p> 3. Cook the chorizo in the oil, stirring frequently, until well-browned, about 6 minutes. Transfer to a small bowl (leaving the oil and grease in the Dutch oven) and set aside in refrigerator.</p><p> 4. Return the Dutch oven with the drippings to medium heat until shimmering. Add onion, bell pepper, and ~3/4 teaspoon salt; cook, stirring occasionally, until softened and lightly browned, 10-12 minutes.</p><p> 5. Add half the minced garlic, the oregano, and the cumin; cook until fragrant, about 1 minute.</p><p> 6. Add the broth, water, beans, and bay leaves [and the sun-dried tomatoes and the chipotle]; bring to a simmer, skimming any foam from the surface.</p><p> 7. Cover and transfer to the oven; cook until the beans are tender but not splitting, 1 ½ - 2 hours.</p><p> 8. Transfer ~2 cups of the beans to a mixing bowl and mash with a potato masher; stir back into the stew. [Or, do what I do now, and just mash around in the soup until you like the texture.]</p><p> 9. Add the remaining garlic, lime juice, cilantro, and the chorizo.</p><p> 10. Season with salt, pepper, and Tabasco and serve. I like to top it with Mexican-style crema and grated cheese.</p></blockquote><p></p>
[QUOTE="prabe, post: 8118046, member: 7016699"] Been a while since I posted a recipe. Dinner tonight: Black Bean Stew (tonight's beans were vaquero beans from Rancho Gordo) Serves ... I dunno, 4-6? What you'll need Ingredients 1 tablespoon olive oil ½ pound Spanish chorizo, diced 1 large onion, minced 1 large red bell pepper, stemmed, seeded, chopped fine 8 medium cloves garlic, minced or pressed (divided) 2 teaspoons dried oregano 1 ½ teaspoons ground cumin 4 cups low-sodium chicken broth [at this point, I use water and 1 tsp of Penzeys Pork or Chicken Soup Base] 1 cup water 1 pound black (or similar) beans, sorted, soaked overnight, and drained 2 bay leaves 1 oz. sun-dried tomatoes, minced (I usually use the ones in the resealable bags) [optional] 1 chipotle pepper in adobo, minced [optional] 2 tablespoons lime juice ½ cup chopped fresh cilantro leaves Salt Pepper Tabasco sauce Specific Equipment a large-ish Dutch oven (at least 5-quart) a potato masher What you'll do 1. Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. 2. Heat the oil in the Dutch oven over medium heat until shimmering. 3. Cook the chorizo in the oil, stirring frequently, until well-browned, about 6 minutes. Transfer to a small bowl (leaving the oil and grease in the Dutch oven) and set aside in refrigerator. 4. Return the Dutch oven with the drippings to medium heat until shimmering. Add onion, bell pepper, and ~3/4 teaspoon salt; cook, stirring occasionally, until softened and lightly browned, 10-12 minutes. 5. Add half the minced garlic, the oregano, and the cumin; cook until fragrant, about 1 minute. 6. Add the broth, water, beans, and bay leaves [and the sun-dried tomatoes and the chipotle]; bring to a simmer, skimming any foam from the surface. 7. Cover and transfer to the oven; cook until the beans are tender but not splitting, 1 ½ - 2 hours. 8. Transfer ~2 cups of the beans to a mixing bowl and mash with a potato masher; stir back into the stew. [Or, do what I do now, and just mash around in the soup until you like the texture.] 9. Add the remaining garlic, lime juice, cilantro, and the chorizo. 10. Season with salt, pepper, and Tabasco and serve. I like to top it with Mexican-style crema and grated cheese. [/QUOTE]
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