Black Bean-Chorizo Stew

• 2 tablespoons extra-virgin olive oil
• 1 large white onion, diced
• 1/2 batch (12 ounces) homemade green chorizo (see recipe), or use another spicy fresh sausage
• 1/4 cup chopped cilantro stems, leaves reserved for serving
• 7 cups cooked black beans (from 4 cans or 1 pound dried beans), drained
• 1 (28-ounce) can diced plum tomatoes with their juices
• 2 teaspoons kosher salt, more as needed
• Diced avocado, for serving
• Sliced scallion, for serving
• Lime wedges, for serving

1. Heat oil over medium heat in a large Dutch oven or heavy-bottom pot.
2. Add onion and cook until softened, 5 to 10 minutes.
3. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
4. Stir in beans, tomatoes and their liquid, and 1 cup water.
5. Bring mixture to a boil over high heat; reduce to medium.
6. Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes.
7. Season with salt.
8. Serve topped with avocado, scallion, cilantro leaves and lime wedges.

extravirgin olive oil, white onion, batch, cilantro stems, black beans, tomatoes, kosher salt, avocado, scallion, lime wedges

Taken from cooking.nytimes.com/recipes/1017247 (may not work)