Recipe courtesy of David Rosengarten
Total:
11 hr 12 min
Active:
8 hr 12 min
Yield:
6 to 8 servings
Level:
None

Ingredients

Directions

Place beans in a bowl and soak them in water overnight. Add water to over by 2 inches, as beans will expand about twice in size. Next day, drain beans.

In a very large flameproof casserole or stock pot, cook bacon over low heat for 3 or 4 minutes. Add garlic, onions, leek and carrot; cook for 30 minutes, stirring occasionally. Add ham hock, sausages, bay leaves, paprika and beans; add water to barely cover. Bring to a boil, skim off the foam and fat from the top, reduce heat and simmer, partially covered, on very low heat for about 2 1/2 hours, or until beans are tender and juicy. Add red bell pepper 5 minutes before the end of cooking. Remove ham hock and defat surface of stew. Take off meat from ham hock and return it to the pan. Discard bay leaves. Taste for seasoning. Serve warm, preferably from a clay casserole.

Recommended Wine: Sidra (Austrian hard, sparkling apple cider)

IDEAS YOU'LL LOVE

Chorizo Taquitos

Recipe courtesy of Sandra Lee

Smoked Gouda-Chorizo Jalapeno Poppers

Recipe courtesy of Sunny Anderson

Potato and Chorizo Empanadas

Recipe courtesy of Tyler Florence

Potato and Chorizo Tortilla

Recipe courtesy of Tyler Florence

Mexican Chorizo Pigs in Blankets

Recipe courtesy of Food Network Kitchen

Chorizo and Shrimp Quesadillas with Smoky Guacamole

Recipe courtesy of Rachael Ray

Chorizo

Recipe courtesy of Cooking Channel

Chorizo

Recipe courtesy of Peter Nosack

Chorizo

Recipe courtesy of Aarón Sánchez

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking