Spicy Southwestern Beef Stew - cooking recipe

Ingredients

1 c. dried pinto beans, rinsed and picked over
1 (2 3/4 lb.) boneless chuck roast, well trimmed and cut into 1 1/2-inch pieces
salt and freshly ground pepper
Santa Fe Seasoning
3 Tbsp. all-purpose flour
6 Tbsp. vegetable oil
2 large onions, cut into 1/2-inch pieces
8 garlic cloves, minced
1 jalapeno chili, minced with seeds
3 Tbsp. tomato paste
1 1/2 c. red Zinfandel wine
2 c. beef stock or canned low-salt broth
2 c. chicken stock or canned low-salt broth
1 (28 oz.) can Italian plum tomatoes, drained
1 smoked ham hock
1/2 tsp. dried red pepper flakes
11 oz. linguica sausage or smoked kielbasa sausage, cut diagonally into 1-inch wide pieces
2 bell peppers (red and/or yellow), cut into 1 1/2-inch triangles
2 poblano chilies, cut into 1 1/2-inch triangles **
3 zucchini, cut into 1-inch thick rounds
minced fresh cilantro
crusty bread

Preparation

Place beans in heavy medium saucepan with enough cold water to cover.
Bring to boil.
Remove from heat.
Cover and let stand 1 hour.
Drain beans.
Place beef in large bowl.
Season with salt and pepper.
Sprinkle 2 teaspoons Santa Fe Seasoning over; toss well.
Add flour and toss to coat.