Chorizo & White Bean Stew

I love this Chorizo and White Bean Stew! Hearty and spicy, it’s just the thing to warm you up this winter. I know that the old ground hog said winter was over, but I don’t think he consulted with Mother Nature on the subject before he made his announcement. It is still quite cold around here! So this stew is just perfect. Chock full of spinach, it tastes wonderfully fresh and has just got to be good for you. And it has beans in it! As I’ve mentioned, beans are a great healthy choice. My husband loves them and I’m starting to come around. I was definitely digging the cannellini beans in this dish. Not to mention that spicy chorizo sausage.

Yuu-um! For those of you out there who aren’t big fans of spicy food, you can tone this recipe down by using a mild Italian sausage rather than the chorizo. Some other great things about this stew besides the yum factor, is that it not only takes no time to prepare but you also need dirty only one dish. The original recipe recommended you prepare it in a large skillet. I was more comfortable making it in a large Le Creuset Dutch Oven. By doing so, I didn’t have to worry if I had a large enough pan and was able to add a bit more broth to thin the consistency. Clean-up was a breeze. This Chorizo & White Bean Stew is an all-round winner!

Chorizo and White Bean Stew

recipe from: Bon Appetit

yield: 4-6 servings

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

Directions:

Heat 1 tablespoon oil in a dutch oven 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 tablespoon oil in same pan. 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 or chicken broth to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika.

Enjoy!