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Chorizo and white bean stew

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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.

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