White beans, spinach and chorizo. It may sound like an odd combination but it makes a delicious stew. Not too heavy for a warmer day but so much flavor from the chorizo and an almost creamy broth from the beans. This was Scott’s first time trying chorizo and he was a fan. Slightly spicy sausage? What’s not to love about that!
Chorizo and White Bean Stew
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Keywords: entree soup/stew
6047499Ingredients (Serves 4)
- 2 tablespoons olive oil, divided, plus more for drizzling
- 1 pound Mexican chorizo
- 1 large onion, thinly sliced
- 4 garlic cloves, finely chopped
- 1 tsp thyme
- 2 15-ounce cans cannellini beans, rinsed and drained
- 2 cups low-sodium chicken broth
- Salt/Pepper
- 5 ounces baby spinach
- 1 tsp Smoked paprika
Instructions
Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes.
Transfer sausage to a plate. Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.
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