16 Bean Mexican Tomato & Chorizo Stew

By á-47

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) chicken broth
• 1 can (14 1;l2 oz) Del Monte Zesty Chili Style diced tomatoes
• 4 oz. cured chorizo, chopped
• 2 cups water
• 3/4 tea. salt
• 1/2 cup cilantro, chopped
• Tortilla chips and sour cream (optional)

Preparation

Step 1

Rinse beans and place in a large saucepan. Cover with water and soak overnight.

Coat bowl of slow cooker with nonstick 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 and sour cream, if desired.