Jersey Bean and Chorizo Stew

Heat Jersey butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add chorizo and cook until browned and slightly crispy, about 5-7 minutes. Remove chorizo from the pot and set aside, leaving the rendered fat in the pot.

Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.

Stir in tomato paste, smoked paprika, and dried oregano and cook for 1 minute, stirring constantly.

Add the drained Jersey beans, chopped tomatoes, potatoes, and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the beans and potatoes are tender.

Return the cooked chorizo to the pot. Stir in the fresh greens (kale or spinach) and cook until wilted, about 5 minutes.

If desired, stir in Jersey milk for added richness. Season with salt and pepper to taste.

Serve hot, garnished with fresh parsley.