Thursday, June 20, 2013

Texas Black Bean Stew

Texas Black Bean Stew:

This is an original recipe, from my collection of favorites.
It's a Best of the Best Recipe.
Don't be afraid of it because it's vegetarian.
For non vegetarians, you can add 1/2 lb. of Chorizo Sausage ( sliced) and 4 Chicken Breasts, boiled and then cubed.
Continue with the recipe as directed.

2 TBS vegetable oil
1 - 12 oz. package of Smart vegetarian Chorizo Sausage links, sliced
1 12oz. bag of Quorn Chick'n Tenders
1 onion, small dice
3 cloves of garlic, minced
2 stalks of celery, small dice
2 - 1lb. sweet potatoes, peeled and medium dice
1 red bell pepper, small dice
2 - 14.5oz. cans of diced tomatoes with the juice
1 medium jalapeno pepper, seeded and small dice
1 1/2 C vegetarian chicken stock
2 TBS adobo seasoning
2 - 16 oz. cans of black beans, rinsed and drained
1/2 C fresh chopped cilantro
1/4 tsp salt

Heat oil in a Cast Iron Dutch Oven  on medium heat.
Cook the Chorizo and Chick'n Tenders 2-3 minutes.
Add onion and cook until tender
Add garlic and celery and cook until tender
Add sweet potatoes, bell pepper, tomatoes with juice, jalapeno pepper and chicken stock.
Bring to a boil, reduce to low heat, add adobo seasoning.
Cover and simmer for 15 minutes until the potatoes are tender.
Add the beans and cook uncovered until heated through.
Add the cilantro and season to taste with salt.
Cover and leave on the lowest heat until ready to serve.
Stir occasionally.

This can be served over cooked rice.

EnjoyPeace in the Kitchen!

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