Pork and Pinto Stew

Cooking up beans in the slow cooker is a great way to a fast weeknight meal.  Cooks by itself while you work - what could be easier? So long as you have a few minutes the night before to prep.
1 lb pinto beans
1 large sweet onion, diced
1 lb baby carrots
3 stalks, celery, diced
3 cloves garlic, minced
1/4 tsp crushed red pepper flakes
1 Tbsp crushed rosemary flakes
1 Tbsp oregano leaves, minced
1 lb oxtail (two large)
1/2 lb smoked chorizo, sliced
1 lb baby Yukon potatoes
1 quart chicken stock plus 2 cups water to cover

Soak beans for 8 hours in plenty of water. Drain when ready to prepare the stew.

Sauté the onion, carrots and celery in a browning slow cooker or in a skillet. Add the chorizo and ox tail pieces.

Cook about 10 minutes, browning the meat on all sides. Add the garlic, red pepper flakes, rosemary and oregano and cook another 2-3 minutes.

Add this mixture into the slow cooker with the beans, potatoes, stock and water. Season with salt and pepper to taste. Cook 4 hours on high and then 4 hours on low setting.

Remove oxtails to a plate and then remove meat from bone. Return meat to stew. Gently stir and serve in bowls.

Serves 6-8.