Portuguese Chorizo Stew

I love chorizo, a flavorful, slightly spicy Spanish/Portuguese sausage. The most reliable source I have found around here is Not Your Ordinary Farm in Guilford, VT. Products from the farm, including several types of sausage, are usually available at the Greenfield Farmers Coop. I used zucchini in the stew because I had a few in the fridge, the last of the harvest picked before the frost this past weekend. Red peppers would probably be more authentic. Frozen vegetables should work fine here, so I plan to make it again through the winter. It was excellent--savory and warming.

1 lb chorizo, casings removed
5-6 cloves garlic, minced
1 large onion, chopped
1/2 tsp ground paprika
4-5 cups diced zucchini (fresh or frozen)
1-2 cups cooked red beans (optional)
3-4 cups chopped paste tomatoes (fresh, frozen, or canned)
Salt and pepper to taste

Brown the chorizo in a Dutch oven or soup pot. When the fat has rendered, drain most of it off. Add the garlic, onion, and paprika and saute for 3-4 minutes. Add the zucchini, beans (if using), tomato, salt, and pepper. Simmer for 20-30 minutes, until the veggies are tender and the flavors meld nicely. Adjust seasonings if needed.

Serves 4-5.