Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Black Bean Stew

Print recipe & shopping list
Submitted by:
Rating: 
Makes: 4 servings adjust
A hearty one-pot meal that is both quick and economical. You can make it as thin or thick as you like by adding more or less broth.

Directions

Ingredients

  • 1 pound Ground Beef
  • 12 cup Onion, chopped

Step 1

In a 5-quart Dutch oven, begin breaking up and browning the ground beef. Add the onions as they are chopped. Cook over medium heat until the beef is no longer pink. Drain.

Ingredients

  • 1 12 cups Potatoes, peeled and cut into 1/2 inch dice
  • 15 ounces Canned Black Beans, undrained
  • 4 ounces Canned Mild Green Chili Peppers, chopped
  • 1 12 cups Beef Stock, or more to taste
  • 1 tablespoon Chili Powder, or more, to taste

Step 2

Add diced potatoes, beans with their liquid, diced green chilies, beef stock and chili powder to beef mixture. Stir well. Simmer, covered, for 15-20 minutes or until potatoes are tender. Uncover and simmer a few more minutes until desired thickness. If stew looks like it's getting too dry, add more beef stock. If at the end it's too thin, cook a little longer.

Ingredients

  • 12 cup Sour Cream, optional
  • 2 tablespoons Fresh Cilantro, chopped, optional

Step 3

To serve, ladle stew into bowls. Top with a dollop of sour cream and a sprinkle of chopped cilantro.
 

Step 4

Note: Stew can be cooked until really thick and used to stuff a pita to make a hot sandwich.
Kitchen Monki sign up