Chorizo And White Bean Stew
This hearty and flavorful Chorizo and White Bean Stew is a comforting dish perfect for chilly evenings. The savory chorizo pairs beautifully with the creamy white beans, creating a satisfying meal that is sure to warm you up from the inside out. With a hint of smokiness from the paprika and the freshness of the spinach, this stew is a delicious combination of flavors that will leave you wanting more.
— Constant Cookbook
Ingredients
- 2 olive oil, divided, plus more for drizzling
- 1 fresh Mexican chorizo or Italian sausage links
- 1 large onion, thinly sliced
- 4 garlic cloves, finely chopped
- 1 sprig thyme
- 2 15-ounce cans cannellini (white kidney) beans, rinsed
- 2 low-sodium chicken broth
- Kosher salt, freshly ground pepper
- 5 baby spinach (about 10 cups)
- Smoked paprika (optional)
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 sprig. 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.
Yield
4 servings
Comments
No comments found.