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One-Pot Chorizo and White Bean Stew

Cured Spanish chorizo rendered until it stains the pot, building the base for a paprika-rich white bean stew.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4
Calories: 450
Ingredients Method

Ingredients
  

  • 10 oz cured Spanish chorizo sliced into 1/4-inch coins
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 can 14.5 oz diced tomatoes
  • 3 cups chicken or vegetable broth
  • 2 cans 15 oz each white beans, drained and rinsed
  • 2 cups baby spinach
  • Kosher salt and freshly cracked black pepper
  • Fresh parsley chopped, for serving

Method
 

  1. Render the chorizo in a dry pot over medium heat for 5-6 minutes until fat stains the pot deep orange-red.
  2. Add onion and bell pepper directly to the fat. Cook 5-6 minutes until softened.
  3. Add garlic and smoked paprika, stirring 30 seconds until fragrant.
  4. Pour in diced tomatoes and broth, scraping up browned bits. Bring to a simmer.
  5. Simmer uncovered for 15 minutes.
  6. Stir in white beans and simmer 8-10 minutes until heated through.
  7. Stir in spinach and wilt for 1-2 minutes. Season with salt and pepper.
  8. Ladle into bowls and top with fresh parsley.