Black Bean and Green Chile Stew

📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Soups A hearty and robust stew featuring tender cubed beef, black beans, and fiery green chile simmered to perfection. This warming comfort dish melds rich savory spices with a tangy vinegar broth.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	1 hour 30 mins	None	6–8 Servings

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🔪 Key Equipment

• Large pot
• Dutch oven
• Wooden spoon
• Measuring cups and spoons

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Ingredients

Measurements	Ingredients	Prep / Notes
4 Cloves	Garlic	minced
2 tsp.	Salt	to taste
1 tsp.	Black Pepper	ground
1 tsp	Thyme	dried
2 lb	Beef	cubed
2 Cups	Onions	sliced
2	Tomatoes	chopped
2 Tbsp	Parsley	fresh
½ Cup	Vinegar	standard
2 Tbsp.	Oleo	margarine or butter substitute
1 Cup	Boiling Water	hot
4 Cups	Black Beans	cooked or canned, drained
3 Cups	Green Chile	chopped

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Instructions

Step 1: Brown the Meat and Aromatics

1. In a large pot or Dutch oven, brown the 2 lb cubed Beef in the 2 Tbsp. Oleo over medium-high heat until deeply seared.
2. Add the 2 Cups sliced Onions and cook until softened and translucent, about 5 minutes.
3. Add the 4 cloves minced Garlic, 2 tsp. Salt, 1 tsp. Black Pepper, and 1 tsp Thyme to the pot. Stir well to combine until fragrant.

Step 2: Simmer the Base

4. Add the 2 chopped Tomatoes, 2 Tbsp Parsley, and ½ Cup Vinegar to the pot.
5. Pour in the 1 Cup Boiling Water, reduce the heat to low, cover, and simmer for at least 1 hour, or until the beef is tender and fork-yielding.

Step 3: Add Beans and Chiles

6. Add the 4 Cups Black Beans and 3 Cups chopped Green Chile to the stew.
7. Continue to simmer uncovered for at least 30 minutes, or longer to allow the flavors to meld into a rich stew.
8. Serve hot and enjoy.

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💡 Make-Ahead & Storage: Store sealed in the refrigerator for up to 4 days. Flavors often deepen and improve by the following day.

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Original Recipe Scan