Chorizo & White Bean Stew
Spiced Spanish chorizo seared until crispy, then simmered with canned white beans, tomato, and a splash of sherry for a weeknight stew that tastes like it's been cooking for hours. Garnish with fresh parsley and crusty bread for soaking up the broth.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 18g
Ingredients
- 10 oz Spanish chorizo, sliced into 1/4-inch rounds
- 2 cans (15 oz each) canned white beans (cannellini or great northern), drained and rinsed
- 1 can (14.5 oz) canned diced tomatoes
- 1 medium yellow onion, diced
- ½ cup dry sherry or white wine
- 1 cup chicken or vegetable broth
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- 1
Heat a large skillet over medium-high. Add chorizo slices and sear 3–4 minutes, stirring occasionally, until edges crisp and oil releases.
- 2
Add diced onion to the chorizo. Cook 2 minutes, stirring, until onion softens and becomes fragrant.
- 3
Pour in sherry, scraping the bottom with a spoon to lift any browned bits. Let it sizzle 1 minute.
- 4
Add beans, diced tomatoes (with juice), and broth. Stir once and bring to a gentle boil.
- 5
Lower heat to medium-low and simmer uncovered 8–10 minutes until broth thickens slightly and flavors meld.
- 6
Taste and adjust salt and pepper. Ladle into bowls and top with fresh parsley.
Tools you’ll need
- large skillet (12-inch preferred)
- wooden spoon
- measuring cups and spoons
- cutting board and knife
- ladle
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