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Spicy Red Bean and Chorizo Stew

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“In 'William-Sonoma: One Pot of the Day'”
8hrs 45mins

Ingredients Nutrition


  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.

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