In my 'kraut thread I mentioned I was having a Black Bean Stew for supper. I had a lot of requests for the recipe. Funny thing is that I had never written this recipe down. I have the basics of any black bean stew memorized and adapt the recipe to what I have on hand. Some years back I made Brazilian Feijoada which taught me the basics, so my everyday black bean stew recipe grew out of that recipe.
So, I've written down the recipe I made the other night. Adapt and modify (I do) to your own tastes and for what you have available. Note also, there is only the wife and I at home now so this recipe is only for two good servings. Double or triple as you see fit, but some spices and herbs are strongly flavored so you need to be sparing with them.
Serves two good portions -
Black Bean Stew
Ingredients
2 Rashers of Bacon
1 Medium White or Yellow Onion
Heavy Pinch of Kosher Salt
1 - 2 Cloves of Garlic
1 C Black Beans
1 Qt Low Salt Chicken Broth
1/2 lb Ground Pork *1
Seasonings *2 -
1/2 tsp Ground Cumin
1/2 tsp Ground Mexican Oregano
1/2 tsp Ground Smoked Paprika
1 Tbs Chopped Cilantro
Kosher Salt to taste
Freshly Ground Black Pepper to taste
1 Bay Leaf
A pat of real Butter
Garnish of your choice
*1 Variable meats. I have used seasoned fresh breakfast sausage (Jimmy Dean Regular), sliced cured sausages such as Linguica, or Hungarian, or fresh (non-cured) Bochwurst or Bangers, or even a cut up smoked Pork Chop.
*2 Variable seasonings. Choose herb or spice mixtures of your liking. If you’re using a seasoned meat you may not need any additional seasoning at all.
Prep
1. Slice the Bacon crosswise into 1/4 inch bits.
2. Roughly chop the Onion into 1/2 inch bits.
3. Lightly crush the Garlic, remove the skin, cut in half lengthwise, remove any green growth (it is bitter). We want them in bigger pieces to make it easier to find and remove them later.
4. Pick through the Black Beans removing any stones, bad beans, or other debris, and then rinse with cool water.
5. Pre-mix the Seasonings.
Directions
In a three quart sauce pot or dutch oven:
1. Fry the Bacon bits on a medium-high heat until just crispy. Lower the heat to medium-low. Remove bacon bits to a small plate or bowl, and retain the bacon grease in the pot.
2. Saute the chopped Onion with a heavy pinch of Salt in the hot grease until just turning translucent (about three minutes). Add the Garlic and saute until the garlic becomes aromatic (about one minute).
3. Add the Black Beans. Add the bacon bits. Add enough Chicken Broth to cover the beans by an inch. Stir to distribute everything.
4. Increase the heat to medium-high and bring to a simmer. Reduce the heat to low or medium-low and cover to keep a simmer going for two hours. Check it approximately every thirty minutes to stir and add more broth as needed to keep the beans just submerged in liquid.
5. At the first thirty minutes remove the garlic, and add the Bay Leaf.
6. At the end of the two hours, lightly brown the Pork in a pan on medium heat. Add the Seasonings and break up the pork into chunks as it cooks. Add the now seasoned and lightly cooked pork and pan drippings into the beans. Give a stir to distribute. Cover and simmer for an additional thirty minutes.
7. Remove the cover, bring the heat back up to medium-high for a high simmer or gentle boil to drive off excess water and concentrate the flavors for another thirty minutes.
8. Test the beans for doneness. If needed, simmer a bit longer until the beans easily smash with just a gentle pressure. Remove the bay leaf.
9. Reduce heat to low. If desired, with a spoon, ladle, or spatula, crush some of the beans on the insides of the pot and stir to add additional thick richness to the stew. Add the Butter and stir to melt it into the stew.
Garnish as you like. I often add a dollop of Creme Fraisch and some chopped herbs to my bowl.
Enjoy!
It should turn out looking something like this:
So, I've written down the recipe I made the other night. Adapt and modify (I do) to your own tastes and for what you have available. Note also, there is only the wife and I at home now so this recipe is only for two good servings. Double or triple as you see fit, but some spices and herbs are strongly flavored so you need to be sparing with them.
Serves two good portions -
Black Bean Stew
Ingredients
2 Rashers of Bacon
1 Medium White or Yellow Onion
Heavy Pinch of Kosher Salt
1 - 2 Cloves of Garlic
1 C Black Beans
1 Qt Low Salt Chicken Broth
1/2 lb Ground Pork *1
Seasonings *2 -
1/2 tsp Ground Cumin
1/2 tsp Ground Mexican Oregano
1/2 tsp Ground Smoked Paprika
1 Tbs Chopped Cilantro
Kosher Salt to taste
Freshly Ground Black Pepper to taste
1 Bay Leaf
A pat of real Butter
Garnish of your choice
*1 Variable meats. I have used seasoned fresh breakfast sausage (Jimmy Dean Regular), sliced cured sausages such as Linguica, or Hungarian, or fresh (non-cured) Bochwurst or Bangers, or even a cut up smoked Pork Chop.
*2 Variable seasonings. Choose herb or spice mixtures of your liking. If you’re using a seasoned meat you may not need any additional seasoning at all.
Prep
1. Slice the Bacon crosswise into 1/4 inch bits.
2. Roughly chop the Onion into 1/2 inch bits.
3. Lightly crush the Garlic, remove the skin, cut in half lengthwise, remove any green growth (it is bitter). We want them in bigger pieces to make it easier to find and remove them later.
4. Pick through the Black Beans removing any stones, bad beans, or other debris, and then rinse with cool water.
5. Pre-mix the Seasonings.
Directions
In a three quart sauce pot or dutch oven:
1. Fry the Bacon bits on a medium-high heat until just crispy. Lower the heat to medium-low. Remove bacon bits to a small plate or bowl, and retain the bacon grease in the pot.
2. Saute the chopped Onion with a heavy pinch of Salt in the hot grease until just turning translucent (about three minutes). Add the Garlic and saute until the garlic becomes aromatic (about one minute).
3. Add the Black Beans. Add the bacon bits. Add enough Chicken Broth to cover the beans by an inch. Stir to distribute everything.
4. Increase the heat to medium-high and bring to a simmer. Reduce the heat to low or medium-low and cover to keep a simmer going for two hours. Check it approximately every thirty minutes to stir and add more broth as needed to keep the beans just submerged in liquid.
5. At the first thirty minutes remove the garlic, and add the Bay Leaf.
6. At the end of the two hours, lightly brown the Pork in a pan on medium heat. Add the Seasonings and break up the pork into chunks as it cooks. Add the now seasoned and lightly cooked pork and pan drippings into the beans. Give a stir to distribute. Cover and simmer for an additional thirty minutes.
7. Remove the cover, bring the heat back up to medium-high for a high simmer or gentle boil to drive off excess water and concentrate the flavors for another thirty minutes.
8. Test the beans for doneness. If needed, simmer a bit longer until the beans easily smash with just a gentle pressure. Remove the bay leaf.
9. Reduce heat to low. If desired, with a spoon, ladle, or spatula, crush some of the beans on the insides of the pot and stir to add additional thick richness to the stew. Add the Butter and stir to melt it into the stew.
Garnish as you like. I often add a dollop of Creme Fraisch and some chopped herbs to my bowl.
Enjoy!
It should turn out looking something like this:
Attachments
Last edited:
