Black Bean and Red Wine Stew with Crispy Chorizo and Charred Scallions

• Combine olive oil, onions, bell peppers, jalapenos, garlic, diced chorizo, cumin, and oregano in a large stockpot over medium heat and sweat until vegetables are soft but not brown.
• Add the red wine and cook until almost dry.
• In a blender puree half of the stock along with the beans with then set aside.
• Add the rest of the beans to the pot with tomatoes, sugar, vinegar and the rest of the chicken broth.
• Bring to a simmer and cook for 10 minutes. Add the black bean puree and simmer for 5 minutes. Taste and adjust seasoning as needed.

• Heat a frying pan with a little bit of olive oil. Once hot, add sliced chorizo and cook until it is crispy.
• Remove the chorizo from the pan and place on paper towels to drain.
• Using the same pan, place the scallions in a single layer and cook for 1-2 minutes per side, until dark grill marks and char spot appear, then remove from pan. Do not walk away, as they can burn quickly.

Using a larger serving bowl spoon in the stew and garnish with crème fraiche, a few slices of chorizo and 2 green onions. Pour a glass of Rutherford Cabernet Sauvignon and enjoy!