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White Bean & Chorizo Stew
Course: 40 minutes
Servings: 4
Author: Mary Ann Dwyer
  • 2 Tbsp. olive oil
  • 1 lb. Mexican chorizo links
  • 1 large 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 ounce can chicken broth low sodium, fat free
  • 3/4 tsp. Spanish smoked paprika
  • kosher salt and pepper
  • 1 5 ounce bag baby spinach
  1. In a large pot or dutch oven heat 1Tbsp. olive oil over medium heat. Add chorizo and cook for about 15 -20 minutes, turning often. Transfer to plate.
  2. 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.