Petitchef

Garlic, white bean & chorizo stew with spinach & sherry vinegar

Main Dish
4 servings
15 min
90 min
Very Easy

Ingredients

Number of serving: 4
2 cups dried white beans

drizzle extra virgin olive oil

4 smashed garlic cloves

1 lb chorizo sausage (Spanish, dried), sliced into rounds

another drizzle of extra virgin olive oil

3 medium-small onions, chopped

8 cloves garlic, minced

10 oz chopped spinach--fresh or frozen

2-3 tablespoons sherry vinegar

1/4 teaspoon smoked Spanish paprika

salt and pepper to taste

more extra virgin olive oil for drizzling on finished soup

Preparation

  • Rinse the white beans and bring them to a boil in a pot with water to cover them by several inches. Add the smashed garlic and extra virgin olive oil. Let boil vigorously for 5 minutes and then reduce the heat to maintain a gentle simmer with the lid on. Check every now and then and add water if it the water drops down to the level of the beans.
  • Close to when the beans will be ready or as best as you can time it since beans can take a varied amount of time to cook depending on type and age heat a large nonstick skillet over medium heat. Add a drizzle of extra virgin olive oil, and throw the sausage in.
  • Cook for 7 minutes or so, stirring occasionally, until the chorizo is browned and has rendered a decent amount of fat.
  • Remove the chorizo with a slotted spoon and add the onions in their place with a pinch of salt. Cook the onions, stirring occasionally, until beginning to brown, about 10 minutes. Add the spinach and either cook until the excess moisture has cooked off, in the case of frozen spinach, or until the spinach has wilted, if fresh.
  • Add the garlic and then immediately add the vinegar. Toss and cook until the vinegar has boiled away, leaving only its fragrance. Turn off the heat, toss the sausage back in and wait for the beans to be done.
  • When the beans are done, add the chorizo mix to the beans. Add a pinch of salt, the paprika, and some freshly ground black pepper.
  • Let simmer for 10 more minutes, and then taste for additional seasoning. Drizzle each bowlful with extra virgin olive oil before serving. Serve with crusty bread.





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