I find it difficult to find a satisfying meal that is quick to make on a weeknight, but this meal is just that! I never used to eat a lot of beans, but now I am starting to really enjoy them in more things. If you are not a big bean fan, you might like this! The beans end up squishing and melting into the sauce, making it extra creamy – give it a try and let me know what you think!
Chorizo and White Bean Stew
1 pound fresh Chorizo or Spicy Italian sausage
1 large onion, thinly sliced
4 garlic cloves minced
1 sprig thyme, leaves picked
2 15-ounce cans cannellini (white kidney) beans, rinsed – make sure you rinse them well
2 cups chicken broth
freshly ground pepper
5 ounces baby spinach (approximately 10 cups)
Smoked Paprika (optional)
Heat 1 Tbsp Olive oil in a large frying pan over medium heat. Add the chorizo or italian sausage and cook until browned and cooked through, approximately 15 minutes. Remove the sausage from the pan and put to the side.
Add 1 Tbsp olive oil to the pan. Add the onion, garlic and thyme to the pan and cook until the onions have softened, approximately 6 minutes. Add the rinsed beans and chicken stock to the pan. Bring to a simmer and cook for 8-10 minutes, until sauce is thickened. To thicken the sauce and make it creamy, smash some of the beans with the back of a spoon and stir into the sauce. Season with salt and pepper to taste, and add the spinach in by the handful and stir. Cook until spinach had just wilted, about 2 minutes.
Slice the chorizo into bite-size pieces and fold into your stew. When serving, drizzle with a touch of olive oil and sprinkle with smoked paprika if desired.
This meal was extra delicious and creamy the day after for lunch leftovers!
The original recipe can be found here.