Gigante Bean Salad with Peppers and Chorizo

Directions

To make the beans, in a large saucepan, combine the beans and 8 cups (64 fl. oz./2 l) water. Bring to a boil over medium heat, then boil for 15 to 20 minutes. Reduce the heat to low, add the bay leaves, cover and simmer for 1 hour. Add 2 tsp. salt, cover and simmer until the beans are tender to the bite, 30 to 45 minutes longer. Drain and set aside.

Meanwhile, make the vinaigrette: Preheat an oven to 325°F (165°C). In a bowl, toss the tomatoes with the 1 tsp. olive oil, the garlic and 1/4 tsp. salt. Place the tomatoes, cut sides down, on a baking sheet. Roast until tender, 45 to 60 minutes. Let cool. Slip off the skins and discard. In a blender, combine the tomatoes, garlic, the 1 1/2 Tbs. olive oil, the vinegar, 1/4 tsp. pepper and the paprika and puree until smooth. Taste and adjust the seasonings.

Preheat a stove-top grill pan over medium-high heat. Place the peppers in the pan and cook, turning often, until softened and charred in spots, about 5 minutes. Transfer to a cutting board. Stem and coarsely chop 4 or 5 of the peppers. Leave the others whole.

Crumble the chorizo into a fry pan. Cook over medium-high heat, stirring, until crisp, about 10 minutes. Drain on paper towels.

Divide the beans among 4 bowls. Sprinkle with the chorizo and chopped peppers. Drizzle with the vinaigrette and toss to mix. Garnish with the reserved whole peppers and serve immediately. Serves 4.

Adapted from Williams Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2016)