Pork And Beans With Chorizo

• 8 -10 ounces spanish chorizo, casing removed
• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 4 garlic cloves, chopped
• 1/3 1/3 cup vermouth or 1/3 cup white wine
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 14 1/2 ounces canned chopped tomatoes (fire roasted is great)
• 1 cup chicken broth or 1 cup chicken stock
• kosher salt & freshly ground black pepper

1. Cut the chorizo in half lengthwise and then crosswise into about 1/2-inch pieces. Heat up the olive oil in a big saucepan, over med-high heat. Add the chorizo and cook for approximately 5 minutes or until the pieces are lightly browned . Remove the chorizo and set aside.
2. Remove all but about 2 T of the chorizo flavored oil from the pan. measure the chorizo-flavored oil from the saucepan and put the pan back over medium-low heat. Add the onion and cook for about 4-5 minutes. Add the bell peppers and cook for another 2 minutes. Add the garlic and cook about 1 more minute. Next, add the sherry and simmer for about 2-3 minutes, or until it has reduced by approximately half.
3. Next, add the beans, tomatoes and chicken stock to the saucepan. Simmer this for about 15 mintues. Mash the mixture a bit to crush some of the beans. Lastly, stir in the chorizo and season with salt and pepper , to taste.

spanish chorizo, extra virgin olive oil, onion, red bell pepper, green bell pepper, garlic, white wine, pinto beans, tomatoes, chicken broth, kosher salt

Taken from www.food.com/recipe/pork-and-beans-with-chorizo-483050 (may not work)