Serves: 4 | Time: 35 min
White beans and spinach with chorizo is a Spanish-style dish that works equally well as a tapa or a light main. Spanish dry-cured chorizo — the firm, sliceable kind — adds paprika-rich fat that flavors the whole pan. Everything comes together in under 30 minutes.
Ingredients
- 3½ oz (100 g) Spanish dry-cured chorizo, thinly sliced or diced
- 1 Tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- ½ tsp smoked paprika (pimentón)
- ¼ tsp crushed red pepper flakes (optional)
- 1 can (15 oz / 425 g) white beans (cannellini or navy), drained and rinsed
- ½ cup (120 ml) chicken or vegetable broth
- 5 oz (140 g) baby spinach
- Salt and black pepper to taste
- Crusty bread, to serve
Preparation
Cook the chorizo. Heat the olive oil in a large skillet over medium heat. Add the chorizo and cook for 2–3 minutes, until it starts to crisp and releases its oil. Remove the chorizo with a slotted spoon and set aside, leaving the fat in the pan.
Sauté the aromatics. Add the onion to the pan and cook over medium heat for 5–6 minutes, until softened. Add the garlic, smoked paprika, and red pepper flakes (if using), and cook for 1 minute more, stirring constantly.
Add the beans. Add the drained beans and broth. Stir to combine, then simmer for 5 minutes to let the flavors meld and the liquid reduce slightly.
Wilt the spinach. Add the spinach in batches, stirring each addition until wilted before adding the next. Return the chorizo to the pan, stir to combine, and cook for 1 minute more. Season with salt and black pepper.
Serve. Transfer to a serving dish or individual plates and serve with crusty bread to soak up the juices.
Notes
Chorizo: Use Spanish dry-cured chorizo (the firm, sliceable kind), not fresh Mexican chorizo, which is a raw sausage and a different product entirely. Either mild or hot works here.
Beans: Cannellini beans hold their shape best, but great northern or navy beans work fine. If using dried beans, cook them until just tender before adding to the pan.
Vegetarian version: Omit the chorizo and start with 2 tablespoons of olive oil. Add an extra ½ teaspoon of smoked paprika to compensate for the missing depth.
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