Spanish-Style Chorizo & Cannellini Bean Stew
- 1 1/2 lbs Spanish-style chorizo, sliced or crubled
- 2 tbsps Lucca Extra Virgin Olive Oil
- 2 medium onions, diced
- 2 carrots, peeled and sliced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 1/2 tsps smoked paprika
- 2 cans (14-15oz each) diced tomatoes
- 2 cups chicken broth
- 15 ozs cannellini beans, fully cooked, drained, and rinsed
- 3 cups fresh spinach
- salt and freshly ground black pepper, to taste
Brown the Chorizo
Heat a large pot or Dutch oven over medium-high heat.
Add the chorizo and cook until lightly browned and some of the fat has rendered, about 5–7 minutes.
Remove the chorizo to a plate, leaving any drippings in the pot.
Sauté Aromatics
If needed, add the olive oil to the pot (depending on how much fat the chorizo rendered).
Sauté the onions, carrots, and bell pepper for about 5 minutes, or until they begin to soften.
Stir in the minced garlic and smoked paprika, cooking for 1–2 minutes to release the spices’ aroma.
1. Build the Stew
Return the browned chorizo to the pot.
Stir in the diced tomatoes and broth, scraping up any browned bits from the bottom.
Season with salt and pepper.
Bring the mixture to a gentle boil, then reduce the heat to low.
2. Simmer
Cover the pot and let the stew simmer for about 15–20 minutes, or until the vegetables are nearly tender.
Stir in the cannellini beans and continue to simmer for another 5 minutes to warm them through.
3. Finish with Spinach
Stir in the spinach, allowing it to wilt for about 3–5 minutes.
Taste the stew and adjust seasonings with salt, pepper, or a bit more smoked paprika if desired.
Serving & Pairing Suggestion
Ladle this hearty stew into bowls and serve with crusty bread or over rice. Enjoy it with our 2021 Tempranillo, where the wine’s subtle spice, earthy undertones, and balanced tannins perfectly complement the smoky chorizo and comforting flavors of cannellini beans. This cozy meal is just right for chilly evenings or a relaxed weekend gathering.
