A small amount of chorizo flavors white beans and tomatoes for a satisfying two-person stew.
By abbydreed13
Servings
2
2 oz Spanish dry-cured chorizo, diced
1 tbsp Olive oil
1 piece Yellow onion, finely diced
3 clove Garlic, minced
1 tsp Smoked paprika (pimenton dulce)
3 piece Ripe tomatoes, grated
2 can Canned white beans (cannellini), drained and rinsed
1 cup Chicken or vegetable stock
1 piece Bay leaf
1 tsp Sherry vinegar
2 cup Fresh spinach
0.5 tsp Salt
0.25 tsp Black pepper
2 tbsp Fresh parsley, chopped (garnish)
Calories
789 kcal
Protein
38g
Carbs
93g
Fat
32g
Fiber
21g
Sugar
14g
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Build the Base
1. Heat the olive oil in a medium pot over medium heat. Add the chorizo and cook for 3 to 4 minutes, stirring, until it crisps slightly and releases its red fat.
2 oz Spanish dry-cured chorizo, diced,
1 tbsp Olive oil
2. Add the onion to the chorizo fat with a pinch of the salt and cook for 6 to 8 minutes until soft and golden. Stir in the garlic and smoked paprika and cook for 30 seconds until fragrant.
3. Add the grated tomatoes and cook for 8 to 10 minutes, stirring occasionally, until thick and jammy.
3 piece Ripe tomatoes, grated
Simmer the Stew
4. Stir in the white beans, stock and bay leaf. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 15 minutes, lightly mashing a few beans against the pot to thicken the broth.
2 cup Fresh spinach
5. Remove the bay leaf. Stir in the spinach and cook for 1 to 2 minutes until wilted.
2 cup Fresh spinach
Finish and Serve
6. Stir in the sherry vinegar, remaining salt and black pepper, then taste and adjust the seasoning. Ladle into bowls and top with parsley.
By abbydreed13
