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. Slice the chorizo and add it to the stew. If you want to thin out the stew add a little water. Serve in bowls. I like to serve mine with a nice crusty bread.