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Ingredients

• 2 1/4 cups dried red kidney beans, picked over and rinsed
• 2 Tbs. canola oil
• 1 large onion, finely chopped
• 3 celery stalks, finely chopped
• 1 green bell pepper, seeded and diced
• 6 garlic cloves, finely chopped
• Salt and freshly ground black pepper, to taste
• 4 cups beef or chicken stock
• 2 tsp. red wine vinegar
• 1/2 to 3/4 tsp. red pepper flakes
• 3 bay leaves
• 1 lb. cured Spanish-style chorizo, cut into slices 1/4 inch thick

• 1 jicama, about 3/4 lb.
• 1 tsp. Dijon mustard
• 1 Tbs. white wine vinegar
• 1 tsp. finely grated lemon zest
• 2 Tbs. fresh lemon juice
• 1/2 tsp. salt
• Freshly ground black pepper, to taste
• 1/4 cup extra-virgin olive oil
• 2 Tbs. chopped fresh flat-leaf parsley or cilantro
• 1 to 2 tsp. prepared horseradish
• ;
• Tabasco or other hot-pepper sauce, to taste
• Cooked white rice for serving

Description

Add Zing To This Spicy Stew By Topping Each Portion With The Optional Jicama Salad.

Williams-Sonoma