This recipe is done in a dutch oven on the stove and then transferred to the oven. If you wish to make it in a crock-pot, read the notes below. ** Make sure to use authentic cured Chorizo and not the fresh sausage variety. Chorizo can be found in many supermarkets in the deli section.
In a large 4-5 quart dutch oven, heat canola oil over medium heat.
Add in peppers, onions, garlic, chorizo and spices, stirring often with a wooden spoon.
Sauté until onions are translucent and the chorizo has started to release its oils.
Deglaze the pan by adding the white wine and scraping the bottom of the pan with spoon.
Add in beans and water (or stiock) and turn up heat to high.
Bring to a boil.
Once boiling, give the beans a stir, cover and reduce to a very low simmer, or transfer to an oven on 250°.
Cook for about 2½-3 hours, stirring and checking the doneness of the beans every half hour.
Do not let the beans dry out. If all the water is absorbed before the beans are done cooking, add more water a cup at a time.
Once the beans are tender, the liquid should be thickened like a gravy.
Serve garnished with parsley.
For this recipe, you need cured chorizo, not the uncooked sausage variety. Please see post for more info.
If you would like to make the beans in a crock-pot, saute the vegetables with the chorizo and spices before adding the ingredients to the crock pot. Cook beans on low for about 8-9 hours, until tender. Keep in mind that crock-pot times will vary.