SLOW COOKER Black Beans with Chorizo and Ham

This is not your mother’s famous black bean soup but more on the order of thick ham and (white) beans…. except here we have chorizo, ham, with lots of black beans. Buy dried Spanish chorizo if you can find it and it’s in your budget but if you like spicy, fry up some fresh Mexican chorizo, drain, and use that. I include diced ham for an extra dose of smoky; a ham hock or a few pieces of chopped bacon would also work. Serve on its own, with cilantro or plain rice, topped with the usual suspects (I give ideas below) and with warm tortillas or a big slab of heavily buttered corn bread.

10-12 servings

Ingredients

2 -pounds (32 oz/907 g) black beans, sorted and rinsed. Soak overnight in water to cover plus two inches or boil for 2 minutes and rest, covered for an hour. You can skip the soaking if you like as black beans actually do ok without it.
1 1/4 cups (8.5 oz/246 g) diced ham
1 1/4 cups (5 oz/150 g) diced Spanish chorizo, casings removed
1- quart (32 oz/907 g) low-sodium chicken broth
1½ quarts (48 oz/1360g) water or more as needed as beans cook
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons tomato paste
1 bay leaf
½ teaspoon dried oregano
2 large onions, diced
1 each: celery stalk with leaves and large carrot, cut into small dice
½ cup diced red bell pepper
4- ounce (113 g) can diced green chiles, drained (optional)
3 whole cloves garlic, peeled
Hot Sauce, added after cooking (optional)
Garnishes: your choice ---hot sauce, red wine vinegar, minced jalapeño, minced cilantro, diced white onion, wedges of lime, diced avocado, diced fresh tomato, sliced radishes, tortilla chips, queso fresco, grated Cheddar, Oaxaca cheese, lime crema (see notes below) or plain sour cream, etc.

Instructions

Add all ingredients except hot sauce and garnishes to a 6-quart slow cooker; stir. Cook on high 6-7 hours or until beans are tender, checking halfway through to add a cup or two water if the mixture is very thick. Your beans, if cooked at sea level, could be done sooner. Taste and adjust seasonings, adding a splash or two of hot sauce if you like. Serve hot with garnishes of your choice.
Store tightly covered in the refrigerator for 3 or 4 days or in the freezer for 4-6 months.

Notes

Lime Crema—Ingredients: 1/3 cup plain Greek yogurt or sour cream; the zest and juice of half lime; pinch each salt and pepper; a shake of hot sauce. Directions: Whisk all ingredients together in a small bowl; taste and adjust seasonings.