Roasted Root Vegetables with Anasazi Beans and Chorizo

Ingredients

• 2 pounds Anasazi Beans
• ½ pound butter
• 4 cups rutabaga, 1 inch dice
• 3 cups carrots, 1 inch dice
• 2 cups parsnips, 1 inch dice
• 2 cups turnips, 1 inch dice
• 2 cups red onion, 1 inch dice
• 28 ounces chopped tomatoes
• 2 tablespoons garlic, minced
• 3 quarts chicken stock
• 1 pound chorizo, ¼ inch slice
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2/3 cup parsley

Directions

Soak Anasazi Beans overnight or use the one hour quick soak method on package. Preheat oven to 350°F. Heat butter in large oven safe pot and add rutabagas, carrots, turnips, onions, garlic and chorizo. Saute on medium high until vegetables start to caramelize. Stir in beans and remaining ingredients (except parsley). Cook in oven until liquid is reduced and starts to thicken, about 2 hours. Garnish with fresh parsley for service.

Yield: About 28 cup servings