White Bean and Chorizo Stew

Keeping in line with my resolution to use my crockpot more, I bring you stew! I've officially upgraded the storage location of the slow cooker from the lower cabinet all the way in the back where I can barely reach it to an above the fridge cabinet. Easily accessible and doesn't require contortion to remove.

New this round is also a test of crockpot liners. I've found when using anything tomato-based, the bright white of my crockpot is harder to achieve and takes up my entire sink soaking. So for those occasions when tomato is needed, I think I'll continue using these Reynold's liners.

Super simple: everything is thrown into the crockpot and set to cook on high for 3-4 hours (or low for 6-8). I used chorizo sausage which was already cooked so added that in the last half hour of cooking to warm it up. If you're using raw meat though, brown it first and add to the crockpot at the start of the cooking period.

This is what we call a hearty stew, chopped full of goodies and not as broth-based as soup. Typically I go for buffalo chicken dip for the Super Bowl but this would also make for a great and easy dish to bring to a party. Even if the Patriots aren't playing.

If you're in the market for a new slow cooker (or anything else for your home, for that matter), Wayfair has a great selection with a variety of sizes and features. One lucky reader could win a $100 gift certificate, courtesy of Wayfair to be used towards anything from the site! The contest continues until there's a new Super Bowl champ so plenty of time to enter.

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And while you're surfing the internet, check out these other game day recipes:

Slow Cooker Pulled BBQ from Eat.Live.Blog
Buffalo Chicken Empanadas from Appetite for Instruction
DIY Snack Stadium from Wife in Progress
Homemade Pimento Cheese Stuffed Sliders from Aimee Broussard
Taco Dip from Anchors and Bows
Corn "Tamale" with Black Beans and More from Good Cook Doris

Recipe

• 13 oz. Chorizo (sliced)
• 2 bell peppers, chopped
• 1/2 white onion, chopped
• 1 medium zucchini
• 1 cup carrots
• 2 cans (15 oz.) Northern beans, drained and rinsed
• 1 can (28 oz.) crushed tomatoes
• 1/4 cup broth

1. Chop the peppers, onion, zucchini and carrots into bite-sized pieces. Add to the slow cooker.
2. Drain and rinse the Northern beans (or white beans of choice). Add to the slow cooker.
3. Pour the can of crushed tomatoes and broth over vegetables.
4. Cook on high for 3-4 hours or low for 6-8 hours.
5. About 1 hour before the cooking time is over, add the sliced Chorizo. 
6. Serve warm and cuddled under a blanket watching some football.