Warm up on cold days with spicy Latin flavors. Chorizo sausage puts a kick into this slow-cooker stew, which is extra satisfying due to the double dose of protein from beans and the meat.
Spicy Red Bean and Chorizo Stew
2 1/4 cups (1 lb./500 g) dried red kidney beans, picked over and rinsed
2 Tbs. canola oil
1 large yellow onion, finely chopped
3 celery stalks, finely chopped
1 green bell pepper, seeded and chopped
6 garlic cloves, minced
Salt and freshly ground pepper
4 cups (32 fl. oz./1 l) beef or chicken broth
2 tsp. red wine vinegar
1/2 to 3/4 tsp. red pepper flakes
3 bay leaves
1 lb. (500 g) cured Spanish-style chorizo, cut into slices 1/4 inch (6 mm) thick
Hot pepper sauce, such as Tabasco
Cooked white rice for serving
Place the beans in a large bowl with cold water to cover and soak for at least 4 hours or up to overnight. (For a quick soak, combine the beans and water to cover in a large pot, bring to a boil, remove from the heat, cover and soak for 1 hour.) Drain and rinse the beans.
In a large, heavy fry pan over medium-high heat, warm the oil. Add the onion, celery and bell pepper and sauté until softened and just beginning to brown, about 6 minutes. Add the garlic, season with salt and pepper, and cook for 1 minute. Pour in 1 cup (8 fl. oz./250 ml) of the broth and stir to scrape up any browned bits on the pan bottom. Transfer the contents of the pan to a slow cooker and stir in the drained beans, remaining 3 cups (24 fl. oz./ 750 ml) broth, the vinegar, pepper flakes to taste, bay leaves and chorizo. Cover and cook on the low setting for 6 to 8 hours, stirring once or twice. The beans should be very tender.
Discard the bay leaves. Season with salt, pepper and Tabasco. If desired, using the back of a spoon, mash some of the beans against the inside of the cooker to thicken the stew.
Spoon rice into shallow bowls, top with the stew, and serve. Serves 6 to 8.
Find more simple one-dish dinners in our
cookbook One Pot of the Day by Kate McMillan.