Speedy black bean stew

 
By Jim Romanoff
Updated 2/15/2011 1:17 PM

A nice pot of chili or stew, slowly simmering on the stove is a heartwarming thought.

But it's a dinner that requires forethought. What about the wintry day you walk in late from work but still want a meal that will take the chill off?

 

We've got you covered with this black bean and sausage stew served over brown rice.

The most complicated thing you need to do is brown some chorizo. And if you want to cut the calories, feel free to substitute chicken sausage.

Also try andouille sausage, or even a garlicky kielbasa for a slightly less spicy stew.

After that, the rest of the recipe is a simple matter of opening some cans and adding them to the pot.

The whole dish can be on the table in about 20 minutes. Even the brown rice, which normally takes 40 minutes to cook, is instant and can be on the table in a flash.