White Bean and Chorizo Stew

Overhead photo of a white bean sausage stew in a round Dutch oven

5 from 4 votes

This White Bean and Chorizo Stew is a hearty, comforting dish that is 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!

Prep Time10

Cook Time30

Total Time40

Course: Lunch, Main Dish, Stew

Cuisine: American, Mexican

Keyword: cannellini beans, Comfort Food, Mexican chorizo, stew

Servings: servings

Calories: 819kcal

Author: Mary Ann Dwyer

Ingredients

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

Instructions

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.

Notes

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.

Nutrition