Chorizo and White Bean Stew |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is a Bon Appetit recipe for rich creamy smokey Chorizo and Bean Stew that tastes like something from a Spanish restaurant. Great with crusty bread to sop up the wonderful juices from the bottom of the dish. I used Turkey Chorizo sausage from Whole Foods, but you can use Italian sausage links. Use the smoked paprika if you can, it adds amazing flavor. Ingredients:
2 tablespoons olive oil, divided, plus more for drizzling |
1 lb chorizo sausage, fresh mexican |
1 onion, large, thinly sliced |
4 garlic cloves, finely chopped |
thyme, 1 sprig, i used a 1/4 teaspoon of dried thyme |
2 (15 ounce) cans cannellini beans, rinsed and drained |
2 cups low sodium chicken broth |
kosher salt |
black pepper, freshly ground |
5 ounces baby spinach, about 10 cups |
smoked paprika (optional) |
Directions:
1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
2. Add sausage(whole) and cook, turning occasionally, until browned and through, 15-20 minutes.
3. Transfer sausage to a plate.
4. Reduce heat to medium.
5. Heat remaining 1 tablespoon oil in the same skillet.
6. Add onion, garlic and thyme sprig.
7. Cook stirring occasionally, until onion is softened 5-8 minutes.
8. Add beans and broth and cook, crush some beans with the back of a spoon to thicken the the sauce.
9. Cook for 8-10 minutes.
10. Season with salt and pepper.
11. Add spinach by handfuls and cook until just wilted about 2 minutes.
12. Slice chorizo and fold into stew;add water to thin, if desired.
13. Divide stew among bowls.
14. Drizzle with olive oil and sprinkle with paprika.
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