Iberian Sausage Stew

Buen provecho!

5   Chorizo Sausages, cut into inch sized pieces
1 can   diced, Tomatoes
1   large, White Onion
2   Red or Orange Bell Peppers
2 cups 500 ml   White beans (black would work as well)
2   Chipolte or Jalapeno peppers
1 tsp 5 ml   Smoked Paprika
1 tsp 5 ml   Chili Flakes
0.5 tsp 2 ml   each, Salt and Pepper
3 cloves   Garlic
2 tbsp 30 ml   Olive Oil
3 tbsp 45 ml   Sour Cream

1. Dice onion, and mince garlic. Saute in a pan with the olive oil. Cut the sausages into inch sized links, and stir into the onion and garlic. Cook over medium heat for about 5 minutes.

2. Dice bell peppers and the chipolte or jalapeno. Empty the diced tomatoes into a large cooking pot, and stir in the peppers, paprika, salt and pepper, and chili flakes. Bring to a simmer over medium heat.

3. Rinse the beans well, and add to the pot of tomatoes along with the sausage-onion mixture.

4. Bring to a slow boil, reduce heat and let lazily simmer for at least an hour.

5. Serve topped with a dollop of sour cream and a small sprinkling of torn cilantro.