Chorizo and White Bean Stew with Spinach

Method10 steps

1. 1

   Step 1: Dice the onion and garlic (3), and rinse and dice the carrot (1). Cut the four fresh chorizo links into chunks and the separate 2-inch semi-cured chorizo piece into bite-size pieces. Wash the 4–6 cups spinach. Drain and rinse both cans of white beans (2 cans large), keeping them ready for the final cooking stage.

   Uses 1 yellow onion, diced · 3 garlic cloves, diced · 4 links fresh Spanish pork chorizo, cut into chunks · 1 carrot, diced · One 2-inch piece of semi-cured Spanish chorizo · 4–6 cups fresh spinach, washed · 2 cans large white beans (alubias extras), drained and rinsed · Water, for rinsing the spinach, carrot and drained beans

2. 2

   Step 2: Warm the 1 tbsp butter and 2 tbsp extra virgin olive oil in a large pot over medium heat. Add the prepared diced onion and sauté, stirring as needed, until softened and just starting to brown, about 10 minutes.

   Sauté the onion · 10 minUses 2 tbsp extra virgin olive oil · 1 tbsp butter · 1 diced yellow onion

3. 3

   Step 3: Add the prepared diced garlic and sauté for another 1 minute, stirring so it does not burn.

   Sauté the garlic · 1 minUses Sautéed onion in butter and olive oil · 3 diced garlic cloves

4. 4

   Step 4: Add the prepared fresh chorizo chunks to the onion and garlic. Brown the chunks on each side, turning and stirring as needed.

   Uses Onion and garlic sauté base · Chunks from all four fresh chorizo links

5. 5

   Step 5: Stir in the prepared carrot and semi-cured chorizo pieces, the oregano (1 tsp), thyme (1 tsp) and cayenne pepper (1 tsp). Pour in the ¼ cup white wine and let it simmer for 1 minute to reduce.

   Reduce the white wine · 1 minUses Browned fresh chorizo and sauté base · 1 diced carrot · Prepared pieces from the single 2-inch chorizo piece · 1 tsp oregano · 1 tsp thyme · 1 tsp ground cayenne pepper · ¼ cup white wine

6. 6

   Step 6: Add the can of diced tomatoes (1 can) and 1 tbsp tomato paste. Stir well and simmer for 2 minutes.

   Simmer the tomato base · 2 minUses Chorizo, vegetable, herb and reduced-wine base · 1 can diced tomatoes · 1 tbsp tomato paste

7. 7

   Step 7: Pour in the 3 cups chicken stock. Bring the whole pot back to a simmer, then cook uncovered for 15 minutes.

   Uncovered stock simmer · 15 minUses Tomato-enriched chorizo base · 3 cups chicken stock

8. 8

   Step 8: Stir in the washed spinach and drained, rinsed beans. Cover and simmer gently for 10 minutes, until the spinach is wilted, the beans are hot and the carrot is tender. Check that the fresh pork chorizo is cooked through to at least 71°C in the center; continue gently if needed.

   Covered bean and spinach simmer · 10 minUses Stew after the uncovered stock simmer · All the washed spinach from the 4–6 cup allowance · All drained and rinsed beans from the two cans

9. 9

   Step 9: Ladle the hot stew into four bowls and serve with ready fresh bread if desired.

   Uses Finished chorizo, white bean and spinach stew · Ready fresh bread, for serving if desired

10. 10

    Step 10: Cool any leftovers promptly in shallow containers and refrigerate for up to 3 days, or freeze for up to 3 months. Thaw frozen stew in the refrigerator and reheat the portion needed until hot throughout, at least 74°C.

    Uses Leftover stew, if any