The Best Basque Beans

• 1 1/2 lbs dried kidney beans
• 3 cups water
• 1/2 lb chorizo sausage, cut in 3/4-inch chunks
• 2 cups beef broth
• 3/4 lb boneless pork, cut in small pieces
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1 bay leaf
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 teaspoon fresh ground black pepper

1. Combine beans and water in large pot. Bring to a boil over high heat. Reduce heat and simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. Meanwhile, cook chorizo over medium heat in skillet until brown, breaking up as little as possible. Drain and set aside. When beans are finished soaking, drain and return to pot. Add beef broth, pork, onions, garlic, bay leaf and oregano. Bring to a boil. Reduce heat and simmer 1 hour. Add chorizo, salt and pepper and simmer, uncovered, until beans are very tender and broth thickens slightly, about 20 minutes, stirring occasionally. Remove bay leaf.

kidney beans, water, chorizo sausage, beef broth, boneless pork, onion, garlic, bay leaf, oregano, salt, fresh ground black pepper

Taken from www.food.com/recipe/the-best-basque-beans-401075 (may not work)