Garlic, White Bean & Chorizo Stew With Spinach & Sherry Vinegar
Recipe type: Entree
Cuisine: Spanish
Definitely plan to serve this soup with a crusty bread--it really makes the dish!
  • 2 cups dried white beans, I used Great Northern
  • 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 (if frozen, squeeze the excess water out)
  • 2-3 T sherry vinegar
  • ¼ t smoked Spanish paprika
  • salt and pepper to taste
  • more extra virgin olive oil for drizzling on finished soup
  1. 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.
  2. 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.
  3. 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.
  4. When the beans are done (I wish I had timed this better so my spinach had been a brighter green when served), 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.
Recipe by The Spiced Life at