Preheat oven to 350 degrees. Remove the fresh chorizo from its casings and over medium high heat brown the sausage. Once cooked through remove from the pan and set aside. Add the onion and celery to the same pan.

Cook the veggies until soft then add the garlic, oregano, paprika and a few big grinds of black pepper. Stir well and add the red wine scrapping all the bits of goodness off the bottom of the pan, allow it to cook down for a few minutes.

Mix the meat, beans, cooked veggies and the diced tomatoes with liquid together, I use a big mixing bowl so it’s easy to stir and I don’t get burned. Taste and adjust spices to your preference. Be careful with salt as the beans and sausage will cause the dish to get more salty as it cooks.

Dump the mixture into a large oven proof pot and put into the hot oven, uncovered. At 350 degrees the beans will need about an hour to cook. Stir a couple times while baking to be sure you don’t need to add more liquid (stock or wine) to the pot.

The beans are done when they are tender and the sauce is nice and thick. Remove from the oven and serve with sour cream and raw onions if desired. The rich Spanish flavors just scream for a big glass of Rioja and a tender slow roasted pork main dish.