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Chorizo and White Bean Stew
I learned to trust chorizo’s rendered fat after a batch of plain white beans tasted like cardboard. The spice blooms into the oil, coating every bean and turning the broth rich without needing heavy cream.
Ingredients
Method
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced chorizo and cook for about 4-5 minutes, stirring occasionally, until the fat renders out and the edges begin to crisp slightly. Remove the chorizo slices with a slotted spoon and set them aside on a plate, leaving the rendered red oil in the pot.
- Reduce heat to medium-low. Add the diced onion to the hot oil and cook for 5 minutes until softened and translucent. Add the minced garlic, smoked paprika, and oregano. Cook for another minute until fragrant, being careful not to burn the garlic.
- Pour in the rinsed beans, undrained diced tomatoes (with their juices), chicken broth, and bay leaf. Stir well to scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce heat to low. Cover partially and simmer for 15 minutes to allow flavors to meld.
- Uncover and simmer for another 10 minutes until the sauce has thickened slightly. Season with salt and pepper to taste (remember that chorizo and broth already contain sodium). If you prefer a thicker stew, mash a small portion of the beans against the side of the pot with your spoon to release their starches naturally.
- Stir in the fresh spinach and reserved chorizo slices. Cook for just 1-2 minutes until the spinach is wilted but still vibrant green. Remove the bay leaf before serving. Garnish with fresh herbs and serve immediately with lemon wedges on the side.
Nutrition
Notes
Keep it simple by using a good quality smoked sausage and letting it simmer until the sauce thickens naturally. I always toss in a handful of fresh spinach at the very end; it wilts instantly and adds color that makes the dish look more impressive than it actually is.
- Substitutions: If you can't find Spanish chorizo, Portuguese chouriço or a mild Italian sausage with paprika works well. For a vegetarian version, use vegetable broth and omit the meat (add a pinch of extra smoked salt for depth).
- Storage: This stew tastes even better the next day as flavors deepen. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Note that beans may absorb liquid when stored; add a splash of water or broth when reheating.
- Serving Suggestion: Serve with crusty bread to soak up the flavorful broth, or over steamed rice if you want a heartier meal.
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