Wondering what to do with the other half of the package of soyrizo? This is one delicious option. A savory, satisfying stew that comes together in minutes. It can be made in the slow cooker or on the stove, with canned beans or homemade. Serve with some salad or a nice cabbage slaw and you have yourself a quick, easy, delicious meal. This recipe is from “The Vegan Slow Cooker”, a super fun cookbook with lots of pictures- My husband loves it. In fact, he was the first in our family one to make this stew; it is now a regular feature for busy weeks.
If you missed the previous week and are wondering, what the heck do I do with half a package of leftover soyrizo? Check out these baked potatoes with soyrizo and kale, and look for another recipe next week for a quick pasta dish using the leftover soyrizo. Just freeze the half package until then, it will be fine.
Soyrizo and Black Bean Stew
- 1 TBL olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 1/2 green or red bell pepper, diced
- 1/2 package (6oz) soyrizo
- 2 15 oz cans, or 3 cups cooked black beans
- 2 cups water
- 1/2 tsp cumin
- 1/2 tsp chili powder
- salt and pepper to taste
- Heat oil in a large saucepan over medium heat.
- Saute the onions over medium heat until translucent, 3-5 minutes.
- Add the garlic and bell pepper and cook about 3 more minutes until starting to soften.
- Combine cooked vegetables, and the rest of the ingredients in a slow cooker, or in a large pot on the stove.
- For the slow cooker cook on low for 6-8 hours.
- On the stove cook 20-40 minutes over low heat, stirring regularly. You may need to add more water if the stew begins to look dry.
- Top with whatever looks good to you. I like some fresh cilantro, bell peppers, and sometimes cucumber. It adds a nice crunch and some freshness to the dish.