Friday, April 11, 2008

Brazilian Stew

This stew is awesome. Make it. Soon. It actually tastes better the second day after the flavors have melded together. But wonderful the first time too.

Brazilian Stew

1 tablespoon olive oil
1/4 pound ground chorizo sausage*
1/3 pound cooked ham, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 (1 pound) sweet potatoes, peeled and diced
1 large red bell pepper, diced
2 (14.5 ounce) cans diced tomatoes with juice
1 small hot green chile pepper, diced**
1 1/2 cups water
2 (16 ounce) cans black beans, rinsed and drained
2-3 mangoes - peeled, seeded and diced
1/4 cup chopped fresh cilantro
1/4 teaspoon salt

Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover and simmer until sweet potatoes are tender.
Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt. Serve over rice.

*The original recipe called for link chorizo but our butcher only carried ground and it was wonderful.
**I used a pretty large jalapeno and it wasn't very spicy. I'll use a serrano next time.

I served it with a spinach salad: fresh pineapple, red onion, walnuts and a honey orange vinaigrette.

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