Hominy

Eastside Road, February 4, 2015—

CHOP UP HALF an onion, brown it in olive oil in the black iron skillet, add some chorizo you've sliced up, add a can of hominy, another of black beans, some tomato paste, don't forget to taste for salt and so forth… A nice quick one-dish meal for a cool evening.

I don't usually mention stores on this blog, but we buy our chorizo maybe four times a year when we're down in Berkeley at a shop I really like a lot. The chorizo holds nicely in the refrigerator.

Cheap Paso Robles Zinfandel

• The Spanish Table, 1814 San Pablo Ave, Berkeley; (510) 548-1383
☛Restaurants visited in 2015 are listed at Eatingday's Restaurants