Spicy Red Bean and Chorizo Stew AKA Bean Soup
on the stove never in the ctock pot
2 cans red kidney beans,
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
Elbow Macaroni or 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 (8 fl. oz./250 ml) of the broth and stir to scrape up any browned bits on the pan bottom. Put first can of beans into sieve over your soup pot and mash through sieve, this will thicken stew, add second can.
Transfer the contents of the pan to a slow cooker and stir in the drained beans, elbow macaroni 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.
Discard the bay leaves. Season with salt, pepper and Tabasco.
Spoon into shallow bowls, and serve. Serves 6 to 8.