Dried beans and their overnight soaks taste good but often are not worth the progress preparation for several weeknight meals. Input canned beans, that can be fantastic if paired with the ideal seasonings. And because legumes and grains are a staple of cuisines everywhere, we’ve got lots of flavor choices.
With this particular recipe from our publication”COOKish,” which restricts recipes to only six components without sacrificing taste, we turned into canned black beans to get a chili-like stew that may be on the table at about thirty minutes. Fresh Mexican chorizo sausage — not to be mistaken with dry-cured Spanish chorizo — stems pre-spiced, packaging large flavor in 1 ingredient.
A can of diced fire-roasted berries offers additional depth of flavor with additional smokiness. Meanwhile, poblano chilies add earthy, green-chili taste but do not pack heat. If you are seeking spiciness, add a sliced jalapeño or 2 if sautéing the poblano and onion.
We recommend serving this hearty stew with hot cornbread or tortillas.
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Begin to finish: 25 minutes
3 tbsp extra-virgin olive oil
Two poblano chilies, stemmed, seeded and sliced
12 ounce fresh Mexican chorizo sausage, casing removed
28-ounce can diced fire-roasted berries
2 151/2-oz cans black beans, rinsed and drained
1 bunch cilantro, chopped (leaves and tender stalks )
Add the chilies, onion and one tsp salt, then cook, stirring, until the onion is translucent. Add the chorizo and cook, breaking it into little pieces, until lightly browned. Add the tomatoes with juices, beans and the majority of the cilantro, reserving a few for garnish; contribute to a simmer. Season with pepper and salt. Serve sprinkled with the reserved cilantro.
Optional garnish: Shredded Monterey jack cheese OR pickled jalapeños OR chopped red onion OR a mixture
