Spicy Red Bean And Chorizo Stew - cooking recipe

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

Preparation

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.
In a large, heavy frying pan, heat the oil over med-high heat.
Add the onions, celery, and bell pepper and saute 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 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 broth, the vinegar, pepper flakes to taste, bay leaves, and chorizo.
Cover and cook on LOW setting for 6-8 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.