Adapted from: Slow Cooker Bean and Chorizo Stew | Williams-Sonoma Taste
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
1 tin can (400 g) red kidney beans rinsed (Aduki bean - sometimes transliterated as azuki or aduki)
2 Tbs. canola oil
1 large yellow onion, finely chopped
3 celery stalks, finely chopped
1 green bell pepper, seeded and chopped
3 garlic cloves, minced
Salt and freshly ground pepper
2 cups beef or chicken broth
1 tsp. red wine vinegar
1/2 to 3/4 tsp. red pepper flakes
1 bay leaves
200 g cured Spanish-style chorizo, cut into slices 6 mm thick
Hot pepper sauce, such as Tabasco
Cooked white rice for serving
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 (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 1 cups (250 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.
Note: For dried red kidney beans: - 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.