Sear the chorizo- Preheat your multi-cooker until it is nice and hot. Add about 1 teaspoon of oil, adding a little more if needed. Add the chorizo and cook until it has a nice sear. If you are using ground chorizo instead of links, simply cook and break it apart as it browns.
Add the peppers- Add the diced bell pepper and jalapeños. Sauté for about 5 minutes, or until the peppers begin to soften. Add a little more oil if the pot starts getting dry.
Add the onion- Add the diced onion and cook for another 4 to 5 minutes until it begins to soften.
Add the tomatoes- Add the diced Roma tomatoes and sauté for a few minutes. Add the tomato paste and mixy mix until everything is combined.
Build the flavor- Add the diced cilantro stems and garlic. Mixy mix everything together and cook briefly until that garlic starts smelling really good.
Add the beans and broth- Add the beans to the multi-cooker. Pour in enough chicken broth to completely cover the beans, with the liquid sitting at least 1 inch above them. Add the bay leaf. Do not add the seasoning packet yet. Save that until the beans are completely tender.
Slow cook until tender- Set your multi-cooker to a low cooking setting and allow everything to cook until the beans are tender. Depending on your multi-cooker or slow cooker, this may take around 4 to 6 hours or longer. I use the braise setting on my multi-cooker, which cooks at a little higher temperature than a traditional low slow-cooker setting. This is why I recommend starting this recipe earlier in the day. Get it going in the morning and let it cook so it's ready later when it's time to feed the family.
Add the seasoning packet- Once the beans are tender, remove the bay leaf and add the seasoning packet that comes with the beans. Mix everything together and taste. Add additional salt and pepper only if you think it needs it. The seasoning packet adds plenty of flavor, so taste first.
Tips
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How do you know the beans are tender?
Tender simply means the beans are completely soft when you bite into them. They should be creamy inside and easy to eat, not firm or crunchy.
Cooking times can vary, so let the beans tell you when they're ready instead of relying only on the clock.
Don't Have a Multi-Cooker?
No problem.
Sear the chorizo and sauté the vegetables in a regular pan following the same steps above.
Transfer everything to your slow cooker, add the beans, bay leaf and enough chicken broth to cover the beans by at least 1 inch.
Cook on LOW or HIGH, depending on your slow cooker and how much time you have, until the beans are completely tender.
Once tender, stir in the seasoning packet and taste before adding any additional salt or pepper.
Serve It Your Way
Spoon your hearty chorizo bean stew into a bowl and enjoy it just like that, or top it with shredded cheese, diced onions, avocado, cilantro and a squeeze of fresh lime.
Beans are naturally a great source of protein, fiber and iron, making this a hearty meal that can feed the whole family.
Make it work for you and enjoy!
