Brazilian Black Bean Stew |
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Prep Time: 1440 Minutes Cook Time: 180 Minutes |
Ready In: 1620 Minutes Servings: 8 |
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My mom makes this almost every Christmas Eve and has for a long time. The recipe came from Gourmet magazine, who had to send her a copy when she lost the original! It takes some time, but that's in and out of the kitchen time over the course of a couple of days. I suppose the actual cooking time isn't that bad. Nonetheless, it's well worth it because it is so good. Ingredients:
2 1/2 quarts water |
2 lbs black beans, soaked overnight and drained |
6 slices bacon, chopped |
1 lb lean boneless beef chuck, cut into 2-inch pieces |
1 lb chorizo sausage, cut into 1-inch pieces |
1/2 lb canadian bacon, cut into 1-inch pieces |
1 1/2 cups finely chopped onions |
1 tablespoon finely chopped garlic |
1/4 cup olive oil |
1 (28 ounce) can tomatoes, drained and chopped |
2 tablespoons minced jalapenos, fresh |
hot sauce |
1/2 lb fresh kale, stems discarded and leaves chopped |
1/2 cup long grain white rice |
1/2 cup chopped fresh coriander |
1/2 cup fresh orange juice |
Directions:
1. Cook beans and bacon in water for 45 minutes; covered. Stir in the beef and simmer the mixture; covered for 45 minutes. Skim fat and stir occasionally. Stir in the sausage and bacon; simmering another 30 minutes.
2. In a large skillet, sauté the onion and garlic until soft (in olive oil). Stir in tomatoes, jalapeño, hot sauce and salt and pepper to taste.
3. Transfer 2 c of the bean mixture to the onion mixture and mash thoroughly, adding bean liquid as necessary.
4. Transfer onion mixture back to bean pot and stir in the kale and rice.
5. Simmer 20 minutes. Stir in orange juice, coriander and salt and pepper to taste.
6. Enjoy!
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