Appears in Cook's Country February/March 2018
Creating this soul-warming stew used to be a time-consuming labor of love. We decided to nix the labor and keep the love.
We wanted an ultrasatisfying stew of creamy black beans in a full-bodied, smoke-and-pork-infused broth all piled high with chorizo and tender, juicy ribs. So we cut out many of the traditional time- and labor-intensive steps and reached for...