2 medium onions, chopped
2 Mexican-style chorizos, casings removed and broken into small pieces
4 cloves of garlic (or more), roughly chopped
2 tablespoons of olive oil
1/2 tablespoon of chili flakes (or fresh hot chili if you have it)
26 oz. container of chopped tomatoes (I prefer Pomi but you can use any kind)
dash of sugar
1.5 lbs of green beans, trimmed and chopped into 1 in. pieces
Heat olive oil on medium heat in heavy dutch oven until just hot. Add onions and cook, stirring occasionally for about 3 minutes. Add the chopped garlic and continue to cook on medium high heat for another 4 minutes. Add chorizo and chili flakes and continue to cook. Use a wooden spoon to break down the chorizo into smaller pieces, resembling ground meat. Allow chorizo and onion mixture to cook over medium heat until chorizo turns a bit crispy, approximately 5-7 minutes. Add chopped tomatoes and a sprinkle of sugar and allow to cook on medium heat for 10 minutes. Season with salt and pepper to taste. When the tomatoes start to thicken, add chopped green beans and cover. Let cook covered for 20 minutes, stirring twice. Take the cover off and let the stew cook uncovered, to thicken, for 5-10 minutes more. The consistency of the beans should be very soft and starting to break down, not crispy. This way they absorb more of the flavors in the stew.
Serve hot in a bowl with toasted country bread and a glass of your favorite wine!