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Chorizo White Bean Stew
- 2 TB olive oil, divided
- 1 lb fresh chorizo
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 1 sprig of thyme
- 2 15 oz cans cannellini beans, rinsed and drained
- 2 cups chicken broth
- Kosher salt and freshly ground black pepper, to taste
- 10 cups baby spinach
- Smoked paprika
Hearty and packed full of protein, this comforting stew is just what the doctor ordered for cold fall and winter nights. Vegetarians can make an equally tasty variation by substituting flavored seitan for the chorizo and vegetable broth for the chicken broth.
Heat 1 tablespoon oil in a large skillet over medium heat. Add the chorizo and cook, turning occasionally, until browned and cooked through, about 15-20 minutes. Transfer to a plate. Reduce heat to medium, add remaining 1 tablespoon oil to the same skillet. Add onion, garlic and thyme sprig. Cook, stirring, until onion is softened, about 5 minutes. Add the beans and broth and cook, crushing some of the beans with the back of the spoon to thicken the stew, for about 8-10 minutes. Season with salt and pepper. Add spinach in handfuls and cook until wilted. Slice chorizo and add to stew. Add water if needed to thin to desired consistency. To serve, drizzle with olive oil and sprinkle with smoked paprika.
