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Bon Appétit

  • Prep Time

    45 minutes

  • Total Time

    45 minutes

If you can't find fresh chorizo, use any fresh sausage. For less heat, choose a sweet (mild) Italian sausage.

Ingredients

4 Servings

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)

Preparation

  1. Step 1

    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.

    Step 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, 5-8 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.

    Step 3

    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.

Nutrition Per Serving

4 servings
1 serving contains: Calories (kcal) 570 Fat (g) 33 Saturated Fat (g) 9 Cholesterol (mg) 65 Carbohydrates (g) 41 Dietary Fiber (g) 11 Total Sugars (g) 4 Protein (g) 29 Sodium (mg) 1640
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Reviews (243)

Back to TopTriangle

  • Perfect weeknight meal! My only change was I removed the sausage from its casing and I added some parm at the end.

    • Veronica

    • Montreal

    • 2/22/2023

  • This was very tasty. I used Whole Foods’s chicken chorizo sausage, which is so thick that I cut it length-wise so that it would cook evenly. It definitely kept its shape. I also indulged in dried beans, Rancho Gordo’s cassoulet beans, which were dreamy. I used the potlicker from the beans in place of broth, which added to the stewiness. I suspected this would need some acid, so I added juice from 1/2 lemon at the end. I can’t imagine this without it!

    • Meg

    • Washington DC

    • 2/9/2022

  • I'm not sure QA did a good job at testing this recipe. Using Chorizo does not allow for solid slices of sausage as pictured. If you would like for your dish to look like the picture posted by BA, use Italian sausage.

    • Anonymous

    • Texas

    • 7/28/2020

  • I used chorizo without casing, allowing for a more liquid consistency. It would pair well with a flatbread/naan in the looser form. I might add lime juice next time.

    • meghanlfreeman2100

    • Los Angeles

    • 4/3/2020

Explore Bon AppétitStewSoups and StewsSpanishEuropeanChorizoSausageMeatWhite BeanBeanVegetableOne-Pot MealsMainGluten-FreeLunchDinner