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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mexican 16-Bean Tomato and Chorizo Stew Recipe

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This recipe for Mexican 16-Bean Tomato and Chorizo Stew is from The Fenstermaker-King Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg (16 oz) Goya 16-bean soup mix
1 large onion, chopped
2 ribs celery, sliced
2 large carrots, peeled and diced
4 cloves garlic, chopped
1 can (14 1/2 oz) reduced-sodium chicken broth
1 can (14 1/2 oz) Del Monte Zesty Chili Style diced tomatoes
4 oz cured chorizo, chopped
3/4 tsp salt
1/2 cup cilantro, chopped, plus more for serving (optional)
Tortilla chips and sour cream (optional)
Directions:
Directions:
Rinse beans and place in a large saucepan. Cover with water and soak overnight.

Coat bowl of slow cooker with nonstick cooking spray. Drain beans and add to slow cooker. Stir in onion, celery, carrots, garlic, broth, tomatoes, chorizo and 2 cups water.

Cover and cook on HIGH for 6 hours or LOW for 8 hours.

To serve, stir in salt and cilantro. Accompany with tortilla chips, sour cream and additional cilantro, if desired.
Personal Notes:
Personal Notes:
Makes 10 cups. Prep: 15 minutes. Soak: overnight. Slow Cook: HIGH 6 hours or LOW 8 hours.

Variation: Tweak It for Kids
Substitute tomatoes seasoned with garlic and olive oil for chili-style tomatoes. Add 2 packets Goya Sazon seasoning. Replace chorizo with 3/4 lb boneless, skinless chicken breasts cut into 1 1/2-inch pieces. Serve with warm corn tortillas.

 

 

 

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