Black Bean Stew
A Cuban inspired black bean stew made with tender yams and chicken sausage.
Servings: 2 servings
Calories: 565kcal
Equipment
- 1 2-quart Dutch oven
- 1 Chefs Knife
Ingredients
- 1 cup black beans canned
- 1 tablespoon olive oil
- ¼ onion diced
- 2 cloves garlic peeled and minced
- 2 links chicken sausage fully cooked
- ⅛ teaspoon dried cumin
- ⅛ teaspoon dried oregano
- ½ large yam peeled and diced
- ¼ cup orange juice fresh squeezed
Instructions
- 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.
Notes
If using canned black beans, skip to step 3, which reduces the cooking time.
If using dried beans and white foam forms on the surface during cooking, just skim off the foam that forms on the surface.
For a vegetarian option, leave out the chicken sausage.
Leftover black bean stew is amazing serving rolled up in a flour tortilla.
Nutrition
Serving: 2cups | Calories: 565kcal | Carbohydrates: 98g | Protein: 30g | Fat: 8g | Sodium: 451mg | Fiber: 20g | Sugar: 6g
