This Cuban-inspired black bean stew is made with yams and chicken sausage The rich flavors of black beans with the sweetness of yams and the savory taste of chicken sausage melds together for a flavorful stew. A great weekend stew!
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Main Ingredients
- Black beans: I usually make this stew with dried black beans; however, you can use canned beans, and the stew will be ready much quicker.
- Yams: The yams really make the stew, and sweet potatoes work just as well.
- Cumin: If you are not familiar with Cumin, it has an earthy, and slightly nutty flavor with a hint of citrus. Some people also describe cumin as having a slightly bitter taste. The aroma of cumin is intense and can be described as pungent and peppery.
- Orange Juice: Fresh squeezed is preferred, but using bottled juice also works.
Optionally you can add a little shredded chicken on top with slices of avocado.
How to Make Black Bean Stew
- In a large pot, add the dried black beans and cover the water and let soak overnight or use the quick soak method.
- Drain and add fresh water to the beans. Over a medium heat bring the beans to a low boil, then reduce heat to low and let the black beans simmer for about 90 minutes or until the beans are tender.
- In a medium size Dutch oven, heat the olive oil and add the onions and garlic, and sauté until the onion becomes translucent and the garlic is fragrant.
- Add the cooked beans, cumin, dried oregano,yams, sausage, bay leaves, and orange juice to the sauteed onions and garlic. Simmer the stew over low heat for about 1 hour more, stirring occasionally, and add more water if necessary.
- Once the beans and yams are tender and the flavors have melded together, remove the bay leaves and adjust the seasoning if needed.
- Serve the black bean stew with white rice, sliced oranges, and fresh parsley as garnishes.
Common Questions
he orange juice brightens the whole pot and keeps the flavor from feeling too heavy, without making the stew taste fruity.
Yes. Canned black beans are a good shortcut and make this stew much faster to pull together. Dried beans usually give you a deeper flavor and a heartier broth, but canned beans work well when convenience matters more.
Storing Leftovers
Let the stew cool completely before storing it in the refrigerator. Transfer the leftover stew to an airtight container. Glass or plastic containers with tight-fitting lids work well for storing stew. Label and date the container.
Store the stew in the refrigerator as soon as it has cooled. Keep the stew in the coldest part of the fridge, typically the back or bottom shelf, where the temperature is most consistent. Use the leftover stew within 2-3 days. If you cannot eat the stew within this time frame, you can freeze it for longer storage.
Black Bean Stew
Ingredients
Equipment
Recipe Directions
- In a small 2-quart Dutch oven, heat the olive oil and add the onions and garlic, and sauté until the onion becomes translucent and the garlic is fragrant.
- Add the black beans, cumin, dried oregano,yams, sausage, and orange juice to the sauteed onions and garlic. Simmer the stew over low heat for about 45 minutes more, stirring occasionally, and add more water if necessary.
- Once the yams are tender and the flavors have melded together and adjust the seasoning if needed.
- Serve the black bean stew with white rice, sliced oranges, and fresh parsley as garnishes.
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Nutrition
Notes
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