Ingredients
2 Tablespoons Olive Oil
1 whole Yellow Onion
6 whole Large Tomatillos
2 whole Large Carrots
2 cans Black Beans
2 whole Large Zucchini
4 cloves Garlic
1 can Diced Tomatoes, 24 Oz.
3/4 cups Brown Rice
3 cups Broth Or Water
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In a stockpot, saute onions in olive oil for 5 minutes. Meanwhile, peel and chop tomatillos and carrots. Drain and rinse black beans. Slice zucchini in half lengthwise and then into1 inch pieces. Add garlic and saute for a few minutes more. Add tomatillos, carrots, black beans, tomatoes, rice, broth or water, spices, and stir together. Place chicken sausages, whole, on top, cover and simmer on low for 40 minutes. Note: ground oregano can be found in the Latino spice section of your grocery store. You can certainly use dried oregano as an alternative. Remove chicken sausages. Slice sausages into 1 inch pieces and add back to the pot, along with zucchini. Cook another 10 minutes to soften zucchini. Add a little more water or broth if the stew seems dry. Garnish with lime slices, fresh cilantro and sour cream.
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Electric pressure cooker for stocks, beans, braising, sterilization
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Electric pressure cooker for stocks, beans, braising, sterilization
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Grow tomatillos — fresh salsa verde, green enchilada, chilaquiles