Chorizo and White Bean Stew

So far this year, winter in NYC (like the rest of the northeast) has been cold, and windy, and blustery, and snowy, and frigid, and cold...  and just downright ideal for stew!  I was looking for a new recipe and came across a wonderful one on epicurious.com that includes chorizo, white beans, spinach, and smoked paprika.  I was intrigued.  Of course, I tweaked things ever so slightly.

What makes this stew so wonderful is that it's a really simple recipe, with relatively few ingredients, but the result is a hearty, earthy, filling, absolutely delicious stew, that has a surprisingly deep flavor profile, and yet still feels somewhat fresh due to the addition of the spinach.  This recipe is a great choice for a weekend meal; it's not too involved, and the leftovers are even better than when the stew is first prepared.  In fact, I strongly recommend making this stew a day in advance.  Set overnight the stew thickens a bit, and the flavors meld to perfection. 

Makes 4 to 6 servings

Ingredients:

• 2 tbsp olive oil
• 1 lb fresh chorizo
• 1 large Spanish onion, thinly sliced
• 4 garlic cloves, finely chopped
• 2 sprigs of thyme
• 2 15.5 oz cans cannellini beans, rinsed
• 3 c chicken broth
• 9 oz baby spinach, rinsed
• 1/2 tsp smoked paprika (add more to taste)
• salt, to taste
• freshly ground pepper, to taste

Directions:

1. Heat 1 tbsp olive oil in a large (~ 6 qt) Dutch oven or stock pot.  Remove the chorizo from its casing and add the chorizo to the pot.  Cook over medium heat, turning occasionally, until browned and cooked through, 15-20 minutes.  Transfer chorizo to a plate.
2. Turn the heat down to medium low.  Remove all but 1 tbsp of oil from the pot.  Add onion, garlic, and thyme.  Cook, stirring occasionally, until the onion is browned, about 8 minutes; add more oil (up to 1 tbsp) if the onions begin to stick to the pot.  
3. Add in the beans and broth; crushing a few beans with the back of a spoon to help thicken the stew.  Cook on medium heat, 8-10 minutes until slightly thickened. 
4. Add the chorizo back into the pot to reheat; cook about 3 minutes.
5. Add the spinach and paprika.  Cook just until the spinach is wilted, about 2 minutes.  Season to taste.  Serve.

Adding the spinach

Any leftovers will store well in the refrigerator for up to 5 or 6 days, making this dish a fantastic option for a pre-made meal, ready in minutes, just perfect for when you come in from the cold.  Enjoy!

A dusting of snow on the Upper East Side