Chorizo and White Bean Stew
Chorizo or andouille or sweet (mild) Italian sausage fried up with onions, spinach, and made into a stew with chicken stock and white beans is hearty and flavorful. Did I mention easy? It's all made in one large skillet.
Equipment
- large skillet
Ingredients
- 2 tablespoon olive oil - divided, plus more for drizzling
- 1 lb fresh Mexican chorizo or Italian sausage links - sliced in diagonal rings. Rob's Little Secret: I like to use Aidells turkey andouille sausage or Boar's Head makes a chicken chorizo sausage.
- 1 lg onion - thinly sliced
- 4 cloves garlic - finely chopped
- 1-2 sprigs thyme
- 2 15 oz. cans cannellini (white kidney) beans - rinsed
- 2 cups low-sodium chicken broth
- kosher salt and fresh ground pepper
- 5 oz baby spinach - approximately 10 cups
- smoked paprika
Instructions
- 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 sausage diagonally and fold into stew. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.
Notes
Rob's Little Secrets:
Here's the brand of sausage to look for:
Use a spatter screen to reduce mess.
Use a spatter screen to reduce mess.