Black Bean Stew (serves 5-6)

·         2 cans black beans

·         1 to 1 ½ lbs bacon 

·         4 small red potatoes, cubed

·         ¼ C olive oil

·         12 oz. baby onion (1/2 large onion)

·         2 celery stalks, thickly sliced

·         2 tsp paprika

·         5 oz. chorizo sausage, cut into chunks (or other sausage)

·         2 ½ C chicken or vegetable stock

·         2 green bell peppers, seeded and cut into large pieces

·         salt and pepper to taste

Preheat the oven to 325.

Cut the bacon into chunks.

Heat the oil in a large frying pan and sauté the onions and celery for 3 minutes. Add the bacon and sauté for 5 minutes. Add potatoes and sauté for 5-10 more minutes, until the bacon is browned.

Add the paprika and chorizo and cook for another 2 minutes. Transfer to an ovenproof dish with the beans and combine.

Add the stock to the pan and bring to a boil. Season lightly, the pour over the meat and beans. Cover and bake for 1 hour.

Stir the green peppers into the stew and return to the oven for 15 minutes more. Serve hot.

Source: Mediterranean: food of the sun