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4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
Since I am always being asked by my students at Aberdeen for easy-to-make and inexpensive recipes, I am revisiting a lot of those I cooked during my days of drink, debauchery, and destitution. This kidney bean and chorizo recipe is one such. You can either use the mild chorizo or, if you like the stronger flavor, use the full-strength one. The coloring of the dish is very good, and the poached eggs look fairly dramatic. In fact, I often think that the finished effect looks rather like a Vel