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Ingredients
- 2 tablespoons olive oil, divided, plus more for drizzling
- 1 pound fresh Mexican chorizo or Italian sausage links
- 1 large onion, thinly sliced
- 4 garlic cloves, finely chopped
- 1 sprig thyme
- 2 15-ounce cans cannellini (white kidney) beans, rinsed
- 2 cups low-sodium chicken broth
- Kosher salt, freshly ground pepper
- 5 ounces baby spinach (about 10 cups)
- Smoked paprika (optional)
- Ingredient info: Smoked paprika can be found at most supermarkets.
Details
Servings 4
Preparation time 45mins
Cooking time 45mins
Adapted from epicurious.com
Preparation
Step 1
Preparation
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.
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