Chorizo and White Bean Stew

Ingredients for Chorizo and White Bean Stew

• 2 tablespoons olive oil, divided, plus more for drizzling

• 450g fresh Mexican chorizo or Italian sausage links

• 1 large onion, thinly sliced

• 4 garlic cloves, finely chopped

• 1 sprig thyme

• 2 425g cans cannellini (white kidney) beans, rinsed

• 475ml low-sodium chicken broth

• Kosher salt, freshly ground pepper

• 140g baby spinach (about 10 cups)

• Smoked paprika (optional)

• Ingredient info: Smoked paprika can be found at most supermarkets.

How to make Chorizo and White Bean Stew

Heat 1 tablespoon oil in a large skillet 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 skillet. 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 to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.