Brazilian-Inspired Black Bean Stew

Author Liz Mays


  • 1/2 lb chorizo sausage thinly sliced
  • 1/2 lb smoked ham diced
  • 1 lb stew beef chopped in small cubes
  • 2 Tablespoons olive oil
  • 3 - 15 oz cans black beans drained and rinsed (divided)
  • 2 cups water divided
  • 1/2 large onion diced
  • 4 cloves garlic minced
  • 2 bay leaves
  • 1 can chopped green chilies
  • 2 teaspoons McCormick ground cumin
  • 1 teaspoon McCormick ground white pepper
  • 1 tablespoon McCormick oregano
  • 1 teaspoon McCormick ground red pepper


  1. Fry sausage and ham in olive oil over medium-high heat for about three minutes. Add stew beef and continue cooking until beef is browned. Transfer meat and drippings into slow cooker.
  2. Add one cup of water and two cans black beans.
  3. Blend remaining cup of water and third can of beans in food processor or blender until smooth.Add to slow cooker. Add remaining ingredients, and cook on low for at least six hours.