Chorizo and White Bean Stew |
|
 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
If you can't find fresh chorizo, use any fresh sausage. For less heat, choose a sweet (mild) Italian sausage. Ingredients:
2 tablespoons olive oil, divided, plus more for drizzling |
1 pound 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 cups low-sodium chicken broth |
kosher salt, freshly ground pepper |
5 ounces baby spinach (about 10 cups) |
smoked paprika (optional) |
Directions:
1. 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.
2. 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.
3. 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.
4. Per serving: 570 calories, 33 g fat, 11 g fiber Nutritional analysis provided by Bon Appétit
|
|