Spicy Red Bean and Chorizo Stew

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.