PORTUGUESE BLACK BEAN STEW

Portuguese Black Bean Stew image

Provided by Maggie May Schill

Time 55m

Number Of Ingredients 16

8 oz thick cut or slab bacon, chopped coarsely.
8-10 oz portuguese linguiça, sliced thinly
6 c black beans, cooked and unseasoned
1 large sweet onion, diced
6 clove garlic, sliced thinly
1 1/2 c beef broth
3-4 c fresh cilantro, chopped roughly
2 medium hierloom tomatoes, chopped coarsely
2 Tbsp paprika, sweet mild
1 1/2 tsp ground pepper flakes
1 tsp garlic powder
1 Tbsp fine ketchup
4 Tbsp anchovy sauce
1 Tbsp red vinegar
1 Tbsp all purpose flour
salt and pepper to taste

Steps:

1. Heat a heavy soup pot or dutch oven over medium heat. Cook bacon until rendered and just slightly brown stirring occasionally. That's about 5-8 minutes.
2. Add onions to the pot and cook until translucent. That's about 5 minutes. Add ketchup, red pepper flakes and vinegar; cook for about 3 minutes stir occasionally.
3. Add tomatoes and garlic to the pot and cook for an additional 10 minutes uncovered.
4. Add Linguiça to pot and stir to combine completely. Cook for 5 minutes. Add paprika, garlic powder,
5. Take pot out of boil and add black beans. Stir to completely incorporate.
6. Add flour and stir vigorously to thicken pot. Use beef broth if you accidentally overly thicken the pot to thin it back out. DO NOT overly flour the pot or it will taste like raw flour. If you have to thin it back out, be careful and do not even think about adding more flour!!!
7. Salt and pepper the pot to taste.
8. Add cilantro and stir. Serve!