Shop IngredientsHow this works
- 2 tablespoons butter
- 2 shallots, chopped
- 1 bell pepper, stemmed, seeded, and chopped
- 1 teaspoon fine sea salt, plus extra as needed
- 5 ounces fresh chorizo or other sausage, casing removed
- 1 tablespoon tomato paste
- 2 cans (15 1/2 ounces each) white beans or chickpeas
- Handfuls of hearty greens, such as spinach, kale, chard, or collards
- Farro, pasta, rice, or hearty bread, for serving
- Melt the butter in a medium pot over medium-high heat. Add the shallots, bell pepper, and ½ teaspoon of the salt to the pot and cook, stirring occasionally, until the shallots are translucent, 3 to 5 minutes.
- Add the chorizo and tomato paste, using a wooden spoon to break up the chorizo. Cook until the chorizo is cooked through and beginning to brown, another 3 minutes. Then add the beans, 1½ cups of water, and the remaining ½ teaspoon of salt. Put a lid on the pot and let it cook for about 10 minutes.
- Taste the stew and add more salt if you think it needs it. Squish a few of the 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.
- Dollop the stew into bowls over farro, pasta, or rice, or serve with bread for dunking.
- Use any sausage, ground meat, or meat alternative in place of the chorizo in Step 2. Try sweet Italian sausage, finished with parmesan or romano, for a different experience, or lamb sausage with harissa, coriander, and fennel seed for a North African take on the dish.
- Add chile powder and/or chopped chiles along with the chorizo in Step 2.
Excerpted from Good Enough: A Cookbook by Leanne Brown, illustrations by Allison Gore. Workman Publishing © 2022
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