Spicy Red Bean and Chorizo Stew |
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Prep Time: 45 Minutes Cook Time: 480 Minutes |
Ready In: 525 Minutes Servings: 8 |
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In 'William-Sonoma: One Pot of the Day' 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.
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