Chorizo and White Bean Stew

By BearForce

Ingredients

• 2 Tbsp. olive oil, divided, plus more for drizzling
• 1 lb. fresh Mexican chorizo or Italian sausage links
• 1 large onion, thinly sliced
• 4 garlic cloves, finely chopped
• 1 sprig thyme
• 2 15-oz. cans cannellini (white kidney beans, rinsed)
• 2 cups low-sodium chicken broth
• Salt and ground pepper
• 5 oz. baby spinach (abut 10 cups)
• Smoked paprika (optional)

Preparation

Step 1

1. Heat 1 Tbsp. olive oil in large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer to a plate.

2. Reduce heat to medium. Heat remaining 1 Tbsp. 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 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.