But this stew is made with staples, comes together in 20 minutes, and is delicious, nutritious, and balanced. It’s a dream meal – fun to make, fun to eat, and proof that simple is wonderful.
Like all stews, it improves with a few days in the refrigerator. It also works well as a side dish for a larger BBQ meal and as a side dish.
Sauté the vegetables, then the chorizo and the tomato puree. Add beans and water and cook until thickened and flavorful. Add greens and eat.
Makes 4 servings
- 2 tablespoons unsalted butter
- 1 bell pepper, stemmed, seeded and chopped
- 1 teaspoon fine sea salt, plus more if needed
- 5 ounces fresh chorizo or other sausage, casing removed
- 1 tablespoon of tomato paste
- 2 cans (15 ½ ounces each) white beans or chickpeas
- Handfuls of hearty greens, such as spinach, kale, chard, or collard greens
- Cooked farro, pasta or rice or hearty bread, for serving
1. Melt the butter in a medium saucepan over medium-high heat. Add the shallots, bell pepper and ½ tsp salt to the pan and cook, stirring occasionally, until the shallots are translucent, 3 to 5 minutes.
2. Add the chorizo and tomato puree, using a wooden spoon to break up the chorizo. Cook until the chorizo is cooked through and starting to brown, another 3 minutes. Then add the beans, 1 ½ cups of water and the remaining ½ teaspoon of salt. Put a lid on the pan and cook for about 10 minutes.
3. Taste the stew and add more salt if you think it needs it. Crush some beans with the back of the spoon to thicken the broth. Turn off the heat, add the greens and stir them into the stew until wilted.
4. Divide stew into bowls over cooked farro, pasta or rice, or serve with bread for dipping.
- Use any sausage, ground meat, or meat substitute in place of the chorizo in step 2. Try mild Italian sausage, finished with parmesan or romano, for a different experience, or sausage of lamb with harissa, coriander and fennel seeds for a North African version. the dish.
- Add chili powder and/or chopped chilies with chorizo from step 2.