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 times per day. As delicious as some of those meals were, I needed a break from dining out! That's why I decided to make this quick and easy chorizo and white bean stew with spinach.
If you love chorizo like I do, you'll definitely want to save these delicious recipes for Spanish clams with chorizo and chicken and rice with chorizo!
Introduction
Although I got the urge to cook, I didn't have 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's a quick meal that 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!
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!
Ingredients
Curious what ingredients you need to make this simple Spanish dinner recipe? Grab these key ingredients, along with a few others, and you'll be ready to whip up this easy, hearty stew!
- White Beans: It's best to use large white beans (called alubias extras in Spain). Canned ones work beautifully in this recipe!
- Chorizo: I use a mixture of fresh and semi-cured chorizo for flavor and texture.
- Tomatoes: I recommend using a high quality brand of canned diced tomatoes and tomato paste. It will add a great flavor to the stew!
- Spinach: Use fresh, washed spinach to add some color.
See recipe card for full information on ingredients and quantities.
How to Make Chorizo and White Bean Stew
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Heat the butter and oil in a pan, then add the onions and sauté until the onions are softened and browned, then add the garlic and cook for another minute. (image 1)
- Add the fresh chorizo and let it brown, stirring frequently. (image 2)
- Add the carrot, herbs, semi-cured chorizo, and cayenne pepper and stir well. (image 3)
- Pour in the white wine and cook for 1 minute to reduce the wine. (image 4)
- Add the tomatoes and tomato paste, then simmer the mixture for 2 minutes. (image 5)
- Pour in the chicken stock and simmer for 15 minutes uncovered. (image 6)
- Add the fresh spinach and beans to the stew, then stir well and cover and cook for 10 minutes. (image 7)
- Serve the chorizo and white bean stew with fresh bread and enjoy! (image 8)
Recipe FAQs
I recommend using a mixture of fresh and semi-cured chorizo for a mixture of good texture and flavor. If you can get it, I recommend using authentic Spanish chorizo, as it's not spicy like Mexican chorizo.
The type of beans used in this stew are called alubias extras in Spanish. Canned ones are often used, because Spanish canned goods are of wonderful quality! If you live in the US, you can order them online from La Tienda.
Serve
This easy Spanish white bean and chorizo stew tastes best when served with hearty fresh bread! I recommend rounding out this simple dinner with this quick and easy ensalada mixta and a slice of apple olive oil cake.
Expert Tips
- Use high quality canned goods, especially for the beans and tomatoes. If you can find Spanish ones, it's all the better!
- Use Spanish chorizo if you can find it. Fresh Mexican chorizo is spicier than its Spanish counterpart.
- This stew keeps in the fridge for 3-5 days, and freezes well for up to 3 months.
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Chorizo and White Bean Stew with Spinach
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 yellow onion diced
- 3 cloves garlic diced
- 4 links fresh chorizo or other Spanish sausage cut into chunks
- 1 carrot diced
- 1 2-inch piece semi-cured chorizo
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon ground cayenne pepper
- ¼ cup white wine
- 1 can diced tomatoes or a freshly diced medium tomato
- 1 tablespoon tomato paste
- 3 cups chicken stock
- 4-6 cups fresh spinach washed
- 2 cans large white beans (alubias extras) drained and rinsed
Instructions
- Warm the butter and oil in a large pot over medium heat. Add the onions and sauté the onions until they are just browning, about 10 minutes. Add the diced garlic and sauté another minute.
- Add the fresh chorizo and let the chunks brown on each side.
- Add the carrot, semi cured chorizo, herbs, and cayenne pepper and stir well, then pour in the white wine and simmer for 1 minute to reduce the wine.
- Add the chopped tomatoes and tomato paste, and simmer for 2 minutes.
- Add the 3 cups of chicken stock, then bring to a simmer and cook for 15 minutes uncovered.
- Add in the fresh spinach and beans, then cover and cook for 10 minutes.
- Serve hot and enjoy!
Notes
- Use high quality canned goods, especially for the beans and tomatoes. If you can find Spanish ones, it's all the better!
- Use Spanish chorizo if you can find it. Fresh Mexican chorizo is spicier than its Spanish counterpart.
- This stew keeps in the fridge for 3-5 days, and freezes well for up to 3 months.
Nutrition
Photography by Giulia Verdinelli
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!