Speed up a slow simmer

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 wintery 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.

Black Bean and Spicy Sausage Stew over Brown Rice

Start to finish: 20 minutes

Servings: 4

2 cups instant brown rice

12 ounces chorizo

1 teaspoon extra-virgin olive oil

3 cloves garlic, minced

teaspoon ground allspice

Two 15 1/2-ounce cans black beans, drained and rinsed

14 1/2-ounce can diced tomatoes with juice

4-ounce can diced green chilies

In a large saucepan, cook the instant brown rice according to package instructions. Fluff the rice with a fork, cover and set aside to keep warm.

Meanwhile, cut the chorizo crosswise into -inch thick slices. In a second saucepan over medium, heat the oil. Add the chorizo and sauté until lightly browned, about 2 minutes.

Add the garlic and allspice and sauté for another 30 seconds.

Stir in the beans, tomatoes and chilies. Bring the mixture to a simmer. Serve the beans and sausage stew over the brown rice.

Nutrition information per serving (values are rounded to the nearest whole number): 882 calories; 328 calories from fat (37 percent of total calories); 36 g fat (13 g saturated; 0 g trans fats); 75 mg cholesterol; 107 g carbohydrate; 37 g protein; 14 g fiber; 1,877 mg sodium.