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Chorizo and White Bean Stew with Spinach

October 7, 2013

It’s been unseasonably warm in New York in the days since we returned from vacation! I’m expecting the weather to turn cold and dreary any day now; it is October, after all. I made this stew back in the spring but never posted it, so I figured now would be good timing – it will help warm you up on the upcoming chilly fall evenings.

I hesitated to mark this as a “weeknight” recipe as it takes about 45 minutes to make. You can make the most efficient use of your time by chopping up the onion and garlic while the sausage is cooking. You could also cut out about 10-15 minutes by buying pre-cooked chorizo; it would then just need brief browning on the outside. I actually had a difficult time finding fresh chorizo; even Wegmans didn’t carry it! We finally found some at a sausage stand in the indoor section of the public market. If you’d like to use fresh sausage but can’t find chorizo anywhere, spicy Italian sausage makes a good substitute.

This stew was excellent, the sort of food that gets described as “rib-sticking.” :) It’s very filling and would make a wonderful complete dinner with a light salad and some crusty bread. Enjoy!

Sausage and white bean stew with spinach

Serves 4

Ingredients

  • 2  tablespoons olive oil, divided, plus more for drizzling
  • 1  pound fresh Mexican chorizo or spicy 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 black pepper
  • 5  ounces baby spinach (about 10 cups)
  • Smoked paprika (optional)

Directions

  1. Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15 to 20 minutes. Transfer sausage to a plate.
  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 to 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 to 10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
  3. Slice sausage and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.

One comment

  1. […] Chorizo and White Bean Stew with Spinach […]



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