Chorizo and White Bean Stew

From the kitchen of Carly

Chorizo releases its spiced fat into white beans and broth, creating a silky base that needs nothing but wilted spinach and a drizzle of good olive oil. Comfort food that feels intentional, not lazy.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 tablespoons olive oil, divided, plus more for drizzling
  • 11 pound fresh Mexican chorizo or Italian sausage links
  • 11 large onion, thinly sliced
  • 14 garlic cloves, finely chopped
  • 11 sprig thyme
  • 12 15-ounce cans cannellini (white kidney) beans, rinsed
  • 12 cups low-sodium chicken broth
  • 1Kosher salt, freshly ground pepper
  • 15 ounces baby spinach (about 10 cups)
  • 1Smoked paprika (optional)
  • 1Ingredient info: Smoked paprika can be found at most supermarkets.

Instructions

  1. 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.

  2. 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.

  3. 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.