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HD-201106-w-chefs-eric_ripert.jpg
Eric Ripert
November 2002

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Credit: © John Kernick

Recipe Summary

active:
30 mins
total:
13 hrs 30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

A rustic red with enough fruit and spice will tame the chorizo in this stew. Look for an inexpensive Malbec from Argentina.

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