Spicy Red Bean and Chorizo Stew

Step 1

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.

Step 2

In a large, heavy frying pan, heat the oil over med-high heat.

Step 3

Add the onions, celery, and bell pepper and saute until softened and just beginning to brown, about 6 minutes.

Step 4

Add the garlic, season with salt and pepper, and cook for 1 minute.

Step 5

Pour in 1 cup of the broth and stir to scrape up any browned bits on the pan bottom.

Step 6

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.

Step 7

Cover and cook on LOW setting for 6-8 hours, stirring once or twice.

Step 8

The beans should be very tender.

Step 9

Discard the bay leaves; season with salt, pepper, and Tabasco.

Step 10

If desired, using the back of a spoon, mash some of the beans against the inside of the cooker to thicken the stew.

Step 11

Spoon rice into shallow bowls, top with the stew and serve.