Brazilian Chorizo Stew
- 1 tablespoon vegetable oil
- 125g chorizo sausage, diced
- 150g cooked ham, diced
- 1 medium onion, diced
- 2 cloves garlic, diced
- 2 medium sweet potatoes, peeled and diced
- 1 red capsicum, diced
- 2 (400g) tins chopped tomatoes
- 1 small hot green chilli, diced
- 1 1/2 cups (375ml) water
- 2 (400g) tins black beans, rinsed and drained
- 1 mango, peeled, stone removed and diced
- half a bunch fresh coriander, chopped
- salt, to taste
Preparation:15min › Cook:30min › Ready in:45min
- Heat the oil in a large pot over medium heat then cook the chorizo and ham for 5 minutes. Add the onion and cook until tender. Add garlic and cook until soft then mix in the sweet potatoes, capsicum, tomatoes, chilli and water. Bring to a boil, reduce heat to low, cover and simmer 15 minutes or until sweet potatoes are tender.
- Add the beans and cook uncovered until heated through. Stir in the mango and coriander then season with salt.
Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried.
Altered ingredient amounts. I omitted the meat and used frozen mango chunks and this was a great recipe! I also served it with the Brazilian rice (you saute the rice with onion and garlic before cooking it) and a spinach, coriander, pineapple salad and it made a delicious meal. - 29 Sep 2008
We visited Brasil a few years ago & I'm always on the look out for recipes from there. This was soooo yummy. I ask Hubby how he liked it and all he could do was nod his head, too busy eating. This one's on the Winter menu rotation for sure. I was unsure how all the ingredients would merge but no fear they all tasted great together. Dinner last night, Leftovers tonight with the Brasil rice plus a frozen meal too. Bonus. it did take me a lot longer to prepare, but I'm no Masterchef. - 07 Jul 2009
My husband and I absolutely LOVE this recipe. I have made it for my cooking group, too, and froze the stew in 6 cup batches, and it turns out beautifully. You can just pop the frozen stew into your crockpot and lunch/dinner is ready in a few hours. The colours of this stew are also amazing. I like to use one can of petite diced tomatoes and one can of diced tomatoes with green chillies instead of the hot green chilli. It just saves me from having to chop a spicy chilli myself. - 29 Sep 2008