Chorizo and White Bean Stew with Baby Spinach

By Friday night, we are all usually so exhausted and done with the week that we just grab a pizza. Luckily we found a local spot that has the best pizza we have been able to find in our area, so we do look forward to it. But every now and then I'll get a burst of energy - maybe I'm excited it's finally the weekend - and I decide to cook.

This past Friday I got that burst of energy and really felt like trying something new. I browsed through a few recipes on Epicurious.com and came across this recipe for Chorizo and White Bean Stew.

It was in the quick meals category, and upon further reading, I noticed that it was also a one-pot meal. I think that makes it a perfect Friday night meal, or any weeknight, for that matter.

Although the ingredients don't stew for long, this dish really developed some great layers of flavor. Spicy chorizo, herby thyme, hearty beans, and fresh spinach all came together to make a stew that I will definitely make again.

I followed the recipe almost exactly, changing only one ingredient - I used small white beans and canellini beans just so I'd have 2 different sized beans - and one step, letting the chorizo simmer a in the stew just a bit longer than directed.

The only thing missing from our meal was a big hunk of crusty bread. When you make this, be sure to have some!






Chorizo and White Bean Stew
Source: Epicurious.com

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)

Directions

• 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 (I added the chorizo back into the stew a bit earlier and let it simmer for a bit); add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.