Slow Cooker Black Bean and Chorizo Stew

Method

1. To the slow cooker add: dried black beans, diced vegetables, bay leaves, garlic, paprika, dried thyme, and beef stock.
2. Season the brisket with salt and pepper. 
3. Heat a large frying pan on medium heat. Once hot, add oil to the pan.
4. Add brisket and chorizo to the pan cook for 8 minutes, turning the meat to sear evenly. Add the seared meat to the slow cooker.
5. Add onion to the pan and cook for 3 minutes, stirring to cook evenly. Add onion to the slow cooker.
6. Add 3 to 4 cups water, enough to cover all the ingredients plus 2cm. Cook on low setting for 8 hours until the beans and meat are tender.
7. Once cooked, add tomato paste, white vinegar. Season with salt and pepper to your taste. Stir to combine.
8. Serve with rice and garnishes.