Chorizo And White Bean Stew
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
56
Spice
44
Sweetness
70
Sourness
34
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
450 g
Chorizo (fresh mexican)1 large
Onion (thinly sliced)1 sprig
Thyme2 cups
Chicken Broth (low-sodium)Directions:
1
Heat 1 tablespoon oil in a large skillet over medium heat
2
Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes
3
Transfer sausage to a plate
4
Reduce heat to medium
5
Heat remaining 1 tablespoon oil in same skillet
6
Add onion, garlic, and thyme sprig
7
Cook, stirring occasionally, until onion is softened, 5-8 minutes
8
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
9
Season with salt and pepper
10
Add spinach by handfuls and cook just until wilted, about 2 minutes
11
Slice chorizo and fold into stew; add water to thin, if desired
12
Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired
13
Heat 1 tablespoon oil in a large skillet over medium heat
14
Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes
15
Transfer sausage to a plate
16
Reduce heat to medium
17
Heat remaining 1 tablespoon oil in same skillet
18
Add onion, garlic, and thyme sprig
19
Cook, stirring occasionally, until onion is softened, 5-8 minutes
20
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
21
Season with salt and pepper
22
Add spinach by handfuls and cook just until wilted, about 2 minutes
23
Slice chorizo and fold into stew; add water to thin, if desired
24
Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired