Saturday, April 5, 2014

Creamy White Bean and Chorizo Stew

We know the weather is turning away from the comfort food zone, but we couldn't help ourselves: this hearty stew of cannellini beans and fresh chorizo, a streamlined version of Spanish fabada, is so easy and appetizing that we'd eat it any time of year. The flavors all revolve around pimentón (Spanish smoked paprika), which perfumes both the chorizo and the rich, naturally creamy broth. Tender baby kale, a splash of white wine, and a lashing of olive oil round out the dish. Do we really need to tell you to eat it with crusty bread?

Creamy White Bean and Chorizo Stew
Adapted from

Cooking Time
45 minutes

Cuatro personas

Large skillet
Wooden spoon
Chef's knife
Cutting board

1 tablespoon olive oil, plus extra to drizzle
1 pound fresh, uncooked chorizo links
1 large onion, thinly sliced
1 1/2 teaspoons kosher salt or sea salt
4 cloves garlic, minced
5-6 sprigs thyme, leaves picked from stems
1/2 teaspoon black pepper 
1/2 cup white wine
30 oz. canned cannellini beans (2 cans), drained and rinsed
2 cups chicken stock
5 oz. baby kale
1 teaspoon pimentón or other smoked paprika (we prefer the picante variety)
1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chorizo and cook, turning occasionally, until browned and cooked through, about 20 minutes. Transfer to a plate.

2. Add onion and 1/2 teaspoon salt to the skillet. Sweat until soft and translucent, about 7 minutes.

3. Add garlic, thyme, and black pepper. Sauté until fragrant, about 1 minute. 

4. Add white wine. Reduce over a lively simmer until thick, about 2 minutes, stirring occasionally to deglaze the brown fond from the pan.

5. Add chicken stock, beans, and remaining 1 teaspoon salt. Smash some of the beans with the back of the spoon to thicken the cooking liquid. Cook at a lively simmer until thick and fragrant, about 10 minutes.

6. Slice the chorizo on the bias into 1/4" slices.

7. Add baby kale a handful at a time to wilt in the soup, about 2 minutes total. Add sliced chorizo, chorizo drippings, and pimentón.

8. Serve in bowls. Drizzle with more olive oil. Eat with crusty bread. Finish bottle of wine.

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