Last night I needed a home cooked meal. December is always a month filled with Christmas dinners and holiday lunches, and added to my normal food tour schedule, I realized I’d eaten out 7 days in a row (often multiple time per day). As delicious as some of those meals were, I needed a break from dining out. Into the kitchen it was!
But just because I got the urge to cook didn’t mean I suddenly had time to make a feast. So I pulled out a classic recipe that I used to make once a week when I lived in the US: Chorizo and White Bean Stew with Spinach. It is a quick meal, and uses canned ingredients. Here in Spain the quality of canned goods is quite high– but if you have the time, fresh stuff will likely be even more delicious!
Chorizo and White Bean Stew with Spinach
Ingredients
- 2 cans/jars of large white beans alubias extras
- 1 can diced tomatoes or a freshly diced medium tomato
- 1 spoonful of tomato paste
- 3 cups chicken stock
- 1 carrot thick dice
- 3 cloves of garlic diced
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- 1/4 cup white wine
- 1 yellow onion diced
- 4 links of fresh chorizo or other Spanish sausage, cut into chunks
- 1 piece about 2 inches of semi-cured chorizo
- 4-6 cups of washed fresh spinach
- 1 teaspoon ground cayenne pepper
- 1 teaspoon thyme
- 1 teaspoon oregano
Instructions
- Rinse and drain the beans and set aside.
- Warm the butter and oil over a medium heat and add the onions.
- Sauté the onion for about 10 minutes, until just browning.
- Add the diced garlic and sauté another minute.
- Add the fresh chorizo and let the chunks brown on each side.
- Add the carrot, herbs, semi cured chorizo, and cayenne pepper and mix.
- Add the white wine and allow to reduce for one minute.
- Add the tomato paste followed by the chopped tomatoes and simmer two minutes.
- Add the 3 cups of chicken stock and bring to a simmer.
- Allow to simmer 15 minutes uncovered.
- Add in the fresh spinach and beans and cover for 10 minutes.
- Enjoy!
Nutrition
The chorizo and white bean stew was absolutely delicious and we enjoyed the meal almost more than any we’d eaten out lately. It was definitely motivation to get back into the kitchen!
What’s your go-to recipe for a quick and hearty meal?
Kathy Benavides
Where can I get/order the white beans? I’m in Naples, Fla. Thanks
Kathy
Lauren Aloise
Hi! You can find them online – La Tienda has them and they’re the real deal! https://www.tienda.com/food/beans.html/?aid=504
Roger
I’d just made some chicken stock and had some chorizo in the fridge that needed using. Picked up two cans of butter beans and sine sourdough and this made a fab simple dinner, with leftovers for a work lunch. Great recipe!
Lauren Aloise
Thanks Roger!
Angela field
Used agelga frozen block instead of spinach because that is what I had. One large jar of beans and only had some sliced chorizo. it added an tub of diced bacon from lidos? It was excellent. Also used strong paprika not cayenne pepper. This is because I live in Spain and what I had in. Loved it.
Lauren Aloise
Yum! Sounds great. A perfect combination 🙂
Jessica Wray
Sounds fab. I´ll make this when I come back to Madrid!!
Devlin @ Marginal Boundaries
Damn that looks GOOOD! My folks used to make a similar dish, vegetarian style, though I’ll be trying this version soon! ..drooling…
Trevor Huxham
Sounds like a healthier, more nutritious version of a simple fabada soup. Would like to try this soon!
Jacquelyn
When do you add the beans? Thanks looks good.
Lauren Aloise
Hi! Thank you for reading. The beans should be added at the end along with the spinach (just changed it in the post). Thanks for catching that!