Bean, chorizo and greens stew goes well alongside grilled foods at a barbecue.
It comes from Good Enough: A Cookbook , a relaxed collection of almost 100 recipes by Leanne Brown, an Edmonton-born author living in Brooklyn who also wrote the 2013 cookbook Good and Cheap. Brown’s introduction will ring a bell with many a harried meal provider. The tiresome chores of having to shop and cook daily family meals are vividly described by this young mother, who explains how she dealt with depression and learned to relax and enjoy cooking and shopping.
Add chorizo and tomato paste, using a fork or wooden spoon to break up the chorizo. Continue to cook until chorizo is beginning to brown, 3 to 5 minutes.Article content Lower heat. Add beans, 1 1/2 cups water and the remaining 1/2 teaspoon of salt. Cover and cook gently for about 10 minutes. Check seasoning, adding more salt to taste, and chili powder if using. Remove a generous spoonful of beans, squish with a fork, and stir into mixture.Serve hot over farro, pasta or rice, or with bread.
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