Chorizo and White Bean Stew

Submitted by mandabears

"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."

 

• Ready In: 1hr 30mins
• Ingredients: 11
• Serves: 4

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.