SAUSAGE - Chorizo And White Bean Stew

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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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