This White Bean and Chorizo Stew is a hearty, comforting dish that’s a tasty lunch or dinner option for any season of the year, but especially comfort food season! It’s super easy to whip up too!
Updated: This post was first published here in March 2015. I wanted to reshare it because it’s one of my favorites for comfort food season. I’ve tweaked the content and the recipe a bit and added some additional notes to the post below, as well as all new photos.
I know that stews are considered a comfort food and are primarily served during the colder months, but I enjoy this delicious White Bean and Chorizo Stew all year round. I found this recipe in an issue of Bon Appetit magazine from 2013 and it’s always been one of my favorite stew recipes.
Even my husband Tom, who we all know is a pretty picky eater, loves this one. I thought he may have raised an eyebrow that there was spinach in it, because anything green AND good for you usually sets up a red flag for him, but he ate every bite and even went back for seconds. Shocker!
I can usually tell when he is not liking something because he just keeps chewing and chewing before he finally gets up the nerve to swallow it. Surprisingly, there was none of that going on.
White Bean & Chorizo Stew Ingredients
- olive oil
- Mexican chorizo links
- garlic cloves
- fresh thyme sprigs
- canned cannellini beans
- low-sodium chicken broth
- smoked paprika
- kosher salt and pepper
- baby spinach leaves
This stew is tasty, super hearty AND extremely healthy. It’s a win-win-win! It’s packed with beans, spinach, onions and garlic, and we all know how important it is to get your daily dose of veggies. And the chorizo gives it a little kick along with the smoked Spanish paprika.
This dish is inexpensive and so quick and easy to prepare. I love to make it on a night when I know I will be running late and need a quick fix for dinner. I also love that you only need to use one pot. No major cleanup needed. It’s a piece of cake….ok, no it’s a pot of stew. It’s delicious, it’s hearty, it’s easy and it’s on your table in less than 45 minutes! Enjoy!
A Few Cook’s Notes for White Bean & Chorizo Stew
When I first made this recipe, I cooked the chorizo links in a skillet and then added it to the stew in slices. This time I decided to remove the chorizo from the casings, crumble and cook it in a skillet until cooked through and then add it to the stew. I thought it was easier to eat this way. No need for a knife and fork to cut individual pieces of chorizo. Plus there’s more in every spoonful.
As the stew sits it will soak up more of the liquid, so you can just add more broth or water to get it to the consistency you desire.
More Delicious Comfort Food Recipes to Enjoy
- 2 Tbsp. olive oil
- 1 lb. Mexican chorizo links, meat removed from the casings
- 1 large yellow onion, sliced, then roughly chopped
- 3-4 large garlic cloves minced
- 2 sprigs thyme
- 2 15 ounce cans cannellini beans, drained and rinsed
- 1 14.5-oz. cans low-sodium chicken broth, fat free
- 3/4 tsp. Spanish smoked paprika
- kosher salt and pepper, to taste
- 1 5-oz. bag baby spinach leaves, stems trimmed
- In a large pot or Dutch oven heat 1Tbsp. olive oil over medium heat. Add chorizo, crumbling with a wooden spoon as it cooks for about 7-8 minutes until cooked through. Remove with a slotted spoon to a plate. Set aside.
- In the same pot heat the remaining olive oil with the onions, garlic and thyme sprigs for about 7 minutes, stirring often. Next, add the beans and the broth. Cook for 8-10 minutes. To thicken the broth, crush some of the beans with the back of a spoon. Add the paprika and season with salt and pepper. Add the spinach a handful at a time and cook for about 2 minutes until wilted. Add the chorizo to the stew. If you want to thin out the stew add a little water or more broth. Serve in bowls. I like to serve mine with a nice crusty bread.
- When I first made this recipe, I cooked the chorizo links in a skillet and then added it to the stew in slices. This time I decided to remove the chorizo from the casings, crumble and cook it in a skillet until cooked through and then add it to the stew. I thought it was easier to eat this way. No need for a knife and fork to cut individual pieces of chorizo. Plus there's more in every spoonful.