Ingredients
- 2 tablespoon olive oil, divided, plus more for drizzling
- 1 pound fresh mexican chorizo or italian sausage links
- 1 pound large onion, thinly sliced 4 garlic cloves, finely chopped
- 1 sprig thyme 2
- 2 cup slow-sodium chicken broth
- 5 ounce baby spinach (about10cups)
Preparation
Baking Directions:
Ingredient notes: If you can't find fresh chorizo, use any fresh sausage.
For less heat, choose a sweet (mild) Italian sausage.
Smoked paprika can be found at most supermarkets.
Heat 1 tbsp.
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 tbsp.
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.