Spicy Red Bean and Chorizo Stew

Submitted by ratherbeswimmin

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

 

• Ready In: 8hrs 45mins
• Ingredients: 15
• Serves: 8

ingredients

• 2 1⁄3 cups dried red kidney beans, picked over and rinsed
• 2 tablespoons canola oil
• 1 large yellow onion, finely chopped
• 3 celery ribs, finely chopped
• 1 green bell pepper, seeded and chopped
• 6 garlic cloves, minced
• salt
• fresh ground black pepper
• 4 cups beef broth or 4 cups chicken broth
• 2 teaspoons red wine vinegar
• 1⁄2 - 3⁄4 teaspoon red pepper flakes
• 3 bay leaves
• 1 lb cured spanish-style chorizo sausage, cut into slices 1/4 inch thick
• hot pepper sauce, such as Tabasco
• cooked white rice, for serving

directions

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. In a large, heavy frying pan, heat the oil over med-high heat.
3. Add the onions, celery, and bell pepper and saute until softened and just beginning to brown, about 6 minutes.
4. Add the garlic, season with salt and pepper, and cook for 1 minute.
5. Pour in 1 cup of the broth and stir to scrape up any browned bits on the pan bottom.
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. Cover and cook on LOW setting for 6-8 hours, stirring once or twice.
8. The beans should be very tender.
9. Discard the bay leaves; season with salt, pepper, and Tabasco.
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. Spoon rice into shallow bowls, top with the stew and serve.