That bowl of stewed black-eyed beans and chorizo that you see right there is bursting with rich smoky gingery tomatoey flavours that I cannot even begin to describe to you. And when eaten warm with a loaf of fresh crusty bread you know you’ve got the goods right there.
The best bit, however, is that this is a one pot meal that requires you to just throw everything in and sit back and relax as you contemplate – well, anything really.
I first came across a stewed beans recipe at another foodilicious blog I stalk called The Whinery hosted by Elsa. Both her food and other pictures are absolutely amazing. Seriously, go check her out. I fell in love with the recipe and pretty much made it that night. I adapted it to suit what was in my pantry at the time and added in chorizo as OH really loves it.
I love black-eyed beans (black-eyed peas) so they are generally my beans of choice, however, you can make it with other dried beans that you have in your pantry. Also if making it for vegetarians and vegans simply omit the chorizo.
How to Cook Black-Eyed Beans – Two Ways
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Stewed Black-eyed Beans and Chorizo
- 675 g (1 1/2 lb) black eyed beans
- 4 cloves of garlic
- 1 tbsp minced ginger
- 1/2 tsp smoked paprika
- 8 sprigs of thyme
- 1 stock cube
- Black pepper
- 400 g (14 oz) tin chopped tomatoes
- 60 mls (¼ cup) olive oil or to taste
- 1400 mld (6 cups) stock or water
- 120 g (4 1/2 oz) chopped chorizo
- Soak the beans in plenty of cold water for 2 hrs.
- Drain and put into a pot.
- Add all other ingredients to the pot, mix well, bring to the boil and then simmer partially covered for about 1hr 15mins or until beans are as soft as you like them.
- Keep an eye on the liquid if it get too dry add in an extra 60mls (1/4cup) at a time whilst beans are simmering.
- Adjust seasoning and switch off.
- Serve by itself or with fresh crusty bread or rice and enjoy.