Beans with Chorizo, Parsley, and Lemon recipe
We all have strategies for days when we just don’t feel like cooking. Seinfeld ate cereal for dinner; Elaine ordered Chinese. Takeout’s an option, though not often a convenient one at the cottage. A friend confessed recently that when his partner’s not around to cook, or to cook for, his dinners are often “popcorn-based.”
Here’s my strategy–a satisfying, rustic, one-pot concoction of Spanish chorizo (a most versatile sausage) and beans that I can throw together in a few minutes. It hardly matters what type of canned beans you use: navy, white kidney, pinto, or mixed if you can’t decide. Serve with a slab of crusty, buttered bread and a glass of red wine, and this recipe is almost elegant.
To give credit where it’s due, I started cooking this years ago after seeing James Barber make it on that old CBC show, The Urban Peasant. I wasn’t quite paying attention, and I’ve never seen that episode since, so I don’t know how far I have wandered from the original. Still, this dish still feels fresh and relaxed every time.
Beans with Chorizo, Parsley, and Lemon
1 tbsp olive oil (15 ml)
1 onion, sliced
1 chorizo sausage, sliced thinly
2 cloves garlic, finely chopped
1 can (19 oz/540 ml) beans, rinsed and drained
1 cup chopped fresh flat-leaf parsley (250 ml)
Juice of 1 lemon
Salt and freshly ground pepper
1. In a large skillet, heat olive oil over medium heat. Add onion and chorizo and cook, stirring occasionally, until onion is translucent, about 3 minutes. Add garlic and cook for 1 minute more.
2. Add beans. Stir occasionally to heat through. Add parsley and lemon juice. Add a little more olive oil if you like, and season to taste.
Serves 2 as a main dish; 4 as a side dish.