60 minutes
A hearty and flavorful stew made with black beans, chorizo, and aromatic vegetables, perfect for a warming meal.
tablespoons
Spanish-Style Chorizo, split in half lengthwise and cut into 1/4-inch half moons
0 oz
Whole Onion, split in half
each
each
Orange, split in half
each
each
Chicken Stock, low-sodium
quarts
teaspoons
Fresh Cilantro, chopped, for serving
to taste
1. Heat Oil and Cook Chorizo
Start by heating 1 tablespoon of vegetable oil in a pressure cooker over medium heat until the oil is shimmering. Once the oil is ready, add 6 ounces of Spanish-style chorizo. Cook the chorizo for about 2 minutes, stirring occasionally, until the pieces begin to turn golden and crispy.
2. Add Beans and Aromatics
Next, add the 1 pound of dried black beans, 1 whole onion split in half, 6 whole garlic cloves, 1 orange split in half, 2 bay leaves, 2 quarts of chicken stock, and 2 teaspoons of kosher salt to the pressure cooker. Give everything a good stir to combine.
3. Cook Under Pressure
Cover the pressure cooker and cook on high pressure for 40 minutes. If using an electric pressure cooker, set it to high pressure. If using a stovetop model, bring it up to high pressure over medium-high heat.
4. Release Pressure and Remove Aromatics
After the pressure has been released, open the lid and remove the onion, orange halves, and bay leaves.
5. Adjust Seasoning and Serve
Taste the stew and adjust the seasoning with additional salt if needed. Serve the stew hot, garnished with freshly chopped cilantro.
Swap out traditional chorizo for chipotle-flavored chorizo, add a teaspoon of smoked paprika along with the regular spices, and stir in a small can of chipotle peppers in adobo sauce for a deep, smoky flavor.
Brown boneless pork ribs or pork shoulder alongside the chorizo, and add a splash of dark beer or a shot of bourbon.
Omit chorizo for a mix of seafood like shrimp, mussels, firm fish, swap black beans for potatoes or fennel, use fish stock, and add saffron.
Stir in shrimp or chunks of firm white fish during the last 5-10 minutes of cooking, replace some stock with fish stock, and add a pinch of saffron.
Substitute chorizo with beef chunks, black beans with kidney beans, include bay leaf and thyme, and consider red wine for depth.
Use high-quality Spanish or Mexican chorizo and prefer dried black beans soaked overnight for a better texture and flavor payoff.
Render the fat from the chorizo, then sauté onions and garlic in the flavored oil to build a rich flavor profile.
Cook low and slow, allowing flavors to meld and beans to become tender. Go by texture for doneness rather than just time.
Use sherry vinegar or a dry red wine to deglaze the pan, lifting the fond and adding complexity to the stew's flavor.
Add chopped cilantro, lime, and sour cream to finish the stew with brightness and contrast.
Comments (0)