Chorizo and Pinto Bean Stew

• Recipe by Eric Ripert

Ingredients

1. 1/2 pound dried pinto beans, soaked overnight and drained (1 1/2 cups)
2. 3 cups chicken stock or low-sodium broth
3. 1/4 pound sweet chorizo
4. 1/4 pound hot chorizo
5. 1/4 cup Classic Sofrito
6. One 2-ounce piece of smoked ham
7. 1 medium tomato, seeded and coarsely chopped
8. 1 small carrot, halved
9. 1 small celery rib, halved
10. 1 small onion, quartered
11. 1 parsley sprig
12. 1 oregano sprig
13. Salt and freshly ground pepper
14. Lime wedges, for serving

Directions

1. In a medium saucepan, combine the pinto beans with the stock, chorizos, Classic Sofrito, ham, tomato, carrot, celery, onion, parsley and oregano and bring to a boil. Simmer over low heat, skimming occasionally, until the beans are tender, about 1 1/2 hours. 
2. Remove the chorizos; slice them 1/4 inch thick and return to the stew. Remove the carrot, coarsely chop it and return to the stew. Discard the parsley and oregano and season the stew with salt and pepper. Serve the bean stew with the lime wedges.

Make Ahead

The stew can be refrigerated for up to 3 days. Reheat gently.

Serve With

Steamed rice.