White Bean & Chorizo Stew

• Gluten free

• Meat

  • 1 lb Mexican chorizo, links

• Produce

  • 1 5 ounce bag Baby spinach
  • 2 15 ounce cans Cannellini beans
  • 3 Garlic cloves, large
  • 1 Onion, large
  • 2 sprigs Thyme

• Canned Goods

  • 1 14.5 ounce can Chicken broth, fat free low sodium

• Baking & Spices

  • 1 Kosher salt and pepper
  • 3/4 tsp Spanish smoked paprika

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on thebeachhousekitchen.com

Ingredients

• 2 Tbsp. olive oil
• 1 lb. Mexican chorizo links
• 1 large onion, sliced then roughly chopped
• 3-4 large garlic cloves, minced
• 2 sprigs thyme
• 2 15 ounce cans cannellini beans, drained and rinsed
• 1 14.5 ounce can chicken broth, low sodium, fat free
• 3/4 tsp. Spanish smoked paprika
• kosher salt and pepper
• 1 5 ounce bag baby spinach

Directions

• In a large pot or dutch oven heat 1Tbsp. olive oil over medium heat. Add chorizo and cook for about 15 -20 minutes, turning often. Transfer to plate.
• In the same pot heat the remaining olive oil with the onions, garlic and thyme sprigs for about 7 minutes, stirring often. Next, add the beans and the broth. Cook for 8-10 minutes. To thicken the broth, crush some of the beans with the back of a spoon. Add the paprika and season with salt and pepper. Add the spinach a handful at a time and cook for about 2 minutes until wilted. Slice the chorizo and add it to the stew. If you want to thin out the stew add a little water. Serve in bowls. I like to serve mine with a nice crusty bread.