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Terracotta bowl of smoked paprika chorizo and white bean stew with olive oil drizzle and torn sourdough

Smoked Paprika Chorizo and White Bean Stew

A bold, smoky Spanish-style stew with chorizo, cannellini beans, and canned tomatoes, built in one pot in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 200 g dry-cured Spanish chorizo, sliced into 5 mm rounds not raw Mexican chorizo
  • 1 large yellow onion, finely diced
  • 4 garlic cloves, thinly sliced
  • 2 tsp smoked paprika sweet or hot, your preference
  • 1 tsp dried thyme
  • 1/4 tsp crushed red pepper flakes optional
  • 400 g canned crushed tomatoes one standard 14 oz can
  • 2 x 400 g cans canned cannellini beans, drained and rinsed or butter beans
  • 300 ml low-sodium chicken stock or vegetable stock
  • 60 g baby spinach about 2 large handfuls
  • 1 tbsp extra virgin olive oil for finishing
  • to taste kosher salt
  • to taste black pepper, freshly ground

Method
 

  1. Place a cold 5-quart Dutch oven or heavy-bottomed pot over medium heat. Add the chorizo slices in a single layer and cook for 3-4 minutes, flipping once, until the edges are lightly crisped and the orange fat has rendered into the pot.
  2. Add the diced onion directly to the chorizo fat and cook for 5 minutes, stirring occasionally, until the onion is soft and translucent.
  3. Add the sliced garlic, smoked paprika, dried thyme, and red pepper flakes if using. Stir for 1 minute until fragrant.
  4. Pour in the crushed tomatoes and chicken stock. Stir well, scraping any browned bits off the bottom of the pot.
  5. Add the drained cannellini beans and bring the stew to a gentle boil over medium-high heat.
  6. Reduce the heat to medium-low and simmer uncovered for 12-15 minutes, until the broth has thickened and the flavors have melded. Use the back of a spoon to mash about a quarter of the beans against the side of the pot.
  7. Taste the stew and season with salt and black pepper as needed, keeping in mind the chorizo is already salty.
  8. Remove the pot from the heat. Stir in the baby spinach and let it wilt for 90 seconds from the residual heat.
  9. Drizzle with olive oil and serve immediately in deep bowls, with crusty bread alongside.

Notes

For a thicker, more stew-like consistency, remove the lid for the full simmer time and let the liquid reduce by about a third. For a soupier result, add an extra 100 ml of stock.