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SAUSAGE - Chorizo And White Bean Stew
Nb persons: 4
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Chorizo And White Bean Stew BON APPETIT If you can't find fresh chorizo, use any fresh sausage. For less heat, choose a sweet (mild) Italian sausage. 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; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.
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