Spicy Red Bean And Chorizo Stew

• 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

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.
2. In a large, heavy frying pan, heat the oil over med-high heat.
3. Add the onions, celery, and bell pepper and saute until softened and just beginning to brown, about 6 minutes.
4. Add the garlic, season with salt and pepper, and cook for 1 minute.
5. Pour in 1 cup of the broth and stir to scrape up any browned bits on the pan bottom.
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.
7. Cover and cook on LOW setting for 6-8 hours, stirring once or twice.
8. The beans should be very tender.
9. Discard the bay leaves; season with salt, pepper, and Tabasco.
10. If desired, using the back of a spoon, mash some of the beans against the inside of the cooker to thicken the stew.
11. Spoon rice into shallow bowls, top with the stew and serve.

kidney beans, canola oil, yellow onion, celery, green bell pepper, garlic, salt, fresh ground black pepper, beef broth, red wine vinegar, red pepper, bay leaves, cured spanishstyle chorizo sausage, pepper sauce, white rice

Taken from www.food.com/recipe/spicy-red-bean-and-chorizo-stew-498814 (may not work)