Black bean stew with chorizo and roasted tomatoes from Milk Street: Cookish: Throw It Together (page 79) by Christopher Kimball

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Notes about this recipe

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    See recipe for a variation.

  • Shewi128 on March 09, 2024

    My notes match what everyone else has said. It was easy and surprisingly delicious. I also increased the amount of chorizo because that's what I had. I'd make this again.

  • Logan92995 on February 27, 2024

    This is great. Super easy to put together, and delicious. I was a little gratuitous on the chorizo, adding a little over a pound, but i think it was a good move - the meatiness really added to the dish.

  • kari500 on November 09, 2023

    Basically chili. We loved it. I used soyrizo and added a small jalapeño. Served with tortilla chips and shredded cheddar-jack. Going into rotation.

  • averythingcooks on June 11, 2023

    In my head this is more a "skillet" than a "stew" but regardless, it made for a quick & very tasty dinner. I cut it in 1/2 and added sweet yellow peppers + roasted jalapenos with the other aromatics. I opened 1 can of beans & a 14 oz can of tomatoes and ultimately used less than the full can for each. I covered the finished skillet with grated cheddar then ran it under the broiler. We ate our bowls topped with crushed up tortilla chips and this is a definite repeat idea.

  • hbakke on March 23, 2021

    This was an easy, satisfying stew. I did cook it longer than the recommended 15 minutes since my canned tomatoes hadn't really broken down at all after that amount of time. I think it turned out well and would make this again.

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