Post by braided-rug on May 28, 2007 17:18:27 GMT 10
I was putting this off because it sounded complicated. We just did it simply and I really enjoyed it. I love black beans and this kind of stew or soup. I served it just with sour cream.
Black Bean Stew
Serves 8
Cooking 2 hours.
You can use a combination of chorizo and beef sausages for this recipe. Brazilian black beans are available from speciality food stores. If unavailable, you can use dried kidney beans.
1kg dried black beans or black turtle beans (we used 2 cans)
1kg sausages, coarsely chopped (we used normal sausages and it was still OK)
1 large ripe tomato (we used canned)
5 bacon rashers, rind removed, finely chopped
1 tablespoon olive oil
2 small brown onions, halved, finely chopped
2 garlic cloves, crushed
Place the beans in a large bowl and cover with cold water. Cover with plastic wrap and set aside for 3-4 hours or overnight to soak.
Rinse under cold water and drain well. Place in a saucepan. Cover with cold water and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 1 hour or until beans soften.
Add the sausage to the beans and cook, stirring occasionally, for 45 minutes or until the beans are tender. (If the mixture is too thick, add a little extra hot water.)
Meanwhile, cut a shallow cross in the base of the tomato. Place tomato in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to lift the skin. Drain. Use your fingers to remove the skin and discard. Finely chop the flesh.
Heat a non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 4-5 minutes or until golden. Transfer to a platelined with paper towel to drain.
Heat the oil in the same pan. Add the onion and garlic and cook, stirring, for 5 minutes or until the onion is soft. Return the bacon to the pan. Add the tomato and cook for 10 minutes or until tomato is soft.
Use a slotted spoon to transfer 2-3 tablespoonfuls of the bean mixture to the tomato mixture. Cook, mashing the beans with a wooden spoon, for 5 minutes or until a thick paste forms. Add the tomato mixture to the remaining bean mixture and cook, stirring, for 5 minutes or until the stew thickens.
Remove sausage from the stew and arrange on a serving platter. Transfer the bean mixture to a serving bowl and serve with the sausage, steamed rice and orange.
From Australian Good Taste Magazine 2006.
Black Bean Stew
Serves 8
Cooking 2 hours.
You can use a combination of chorizo and beef sausages for this recipe. Brazilian black beans are available from speciality food stores. If unavailable, you can use dried kidney beans.
1kg dried black beans or black turtle beans (we used 2 cans)
1kg sausages, coarsely chopped (we used normal sausages and it was still OK)
1 large ripe tomato (we used canned)
5 bacon rashers, rind removed, finely chopped
1 tablespoon olive oil
2 small brown onions, halved, finely chopped
2 garlic cloves, crushed
Place the beans in a large bowl and cover with cold water. Cover with plastic wrap and set aside for 3-4 hours or overnight to soak.
Rinse under cold water and drain well. Place in a saucepan. Cover with cold water and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 1 hour or until beans soften.
Add the sausage to the beans and cook, stirring occasionally, for 45 minutes or until the beans are tender. (If the mixture is too thick, add a little extra hot water.)
Meanwhile, cut a shallow cross in the base of the tomato. Place tomato in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to lift the skin. Drain. Use your fingers to remove the skin and discard. Finely chop the flesh.
Heat a non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 4-5 minutes or until golden. Transfer to a platelined with paper towel to drain.
Heat the oil in the same pan. Add the onion and garlic and cook, stirring, for 5 minutes or until the onion is soft. Return the bacon to the pan. Add the tomato and cook for 10 minutes or until tomato is soft.
Use a slotted spoon to transfer 2-3 tablespoonfuls of the bean mixture to the tomato mixture. Cook, mashing the beans with a wooden spoon, for 5 minutes or until a thick paste forms. Add the tomato mixture to the remaining bean mixture and cook, stirring, for 5 minutes or until the stew thickens.
Remove sausage from the stew and arrange on a serving platter. Transfer the bean mixture to a serving bowl and serve with the sausage, steamed rice and orange.
From Australian Good Taste Magazine 2006.