Chorizo and White Bean Stew

Ingredients

• •2 tablespoons olive oil
• •1 pound fresh Mexican chorizo
• •1 large onion
• •4 cloves garlic
• •1 sprig thyme
• •2 cans cannellini beans
• •2 cups low-sodium chicken broth
• •to taste Kosher salt and pepper
• •5 ounces baby spinach
• •to taste smoked paprika
• •Ingredient info

Cooking Instructions

1. 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.

   20 min

2. 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.

   20 min

3. 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.

   5 min