South American Black Bean Stew Recipe
What You Need
1 pound boneless skinless chicken or turkey breast, cut into 3/4-inch pieces
1 pound smoked ham, cut into 3/4-inch pieces
1 tablespoon vegetable oil
2 cups chopped onions
1 1/2 cups sliced celery
2 teaspoons minced garlic
2 cans (28 ounces each) reduced-sodium whole tomatoes, undrained, coarsely chopped
4 cans (15 ounces each) Black beans or 6 cups cooked dry-packaged Black beans, rinsed, drained
2 teaspoons dried sage leaves
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
2 teaspoons grated orange rind
4 cups chopped kale
Salt and pepper, to taste
6 cups cooked rice, hot
What To Do
1. Cook chicken and ham in oil over medium heat in large Dutch oven until chicken is cooked through, 5 to 8 minutes; remove from pan. Add onions, celery, and garlic to Dutch oven; sauté until tender, about 5 minutes.
2. Return meats to Dutch oven; add tomatoes, beans, sage, oregano, cumin, and orange rind; heat to boiling. Reduce heat and simmer, uncovered, until chicken is tender, about 10 minutes.
3. Stir in kale; simmer, covered, 10 minutes. Season to taste with salt and pepper. Serve over rice.
Tip: The stew can be made 2 to 3 days in advance; refrigerate, covered.
Source: American Dry Bean Board
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