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    You are in: Home / Recipes / Spicy Red Bean and Chorizo Stew Recipe
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    Spicy Red Bean and Chorizo Stew

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 45 mins

    45 mins

    8 hrs

    ratherbeswimmin''s Note:

    In 'William-Sonoma: One Pot of the Day'

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the beans in a large bowl with cold water to cover and soak for at least 4 hours or overnight; drain and rinse the beans.
    2. 2
      In a large, heavy frying pan, heat the oil over med-high heat.
    3. 3
      Add the onions, celery, and bell pepper and saute until softened and just beginning to brown, about 6 minutes.
    4. 4
      Add the garlic, season with salt and pepper, and cook for 1 minute.
    5. 5
      Pour in 1 cup of the broth and stir to scrape up any browned bits on the pan bottom.
    6. 6
      Transfer the contents of the pan to a slow cooker and stir in the drained beans, remaining 3 cups broth, the vinegar, pepper flakes to taste, bay leaves, and chorizo.
    7. 7
      Cover and cook on LOW setting for 6-8 hours, stirring once or twice.
    8. 8
      The beans should be very tender.
    9. 9
      Discard the bay leaves; season with salt, pepper, and Tabasco.
    10. 10
      If desired, using the back of a spoon, mash some of the beans against the inside of the cooker to thicken the stew.
    11. 11
      Spoon rice into shallow bowls, top with the stew and serve.

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    Nutritional Facts for Spicy Red Bean and Chorizo Stew

    Serving Size: 1 (286 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 495.5
     
    Calories from Fat 235
    47%
    Total Fat 26.1 g
    40%
    Saturated Fat 8.6 g
    43%
    Cholesterol 49.9 mg
    16%
    Sodium 1168.0 mg
    48%
    Total Carbohydrate 37.7 g
    12%
    Dietary Fiber 9.0 g
    36%
    Sugars 2.5 g
    10%
    Protein 27.7 g
    55%

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