Easy Chorizo and White Bean Stew

Photo by Brian W. FerryPhoto by Brian W. FerryBy Marilyn He, Bon Appétit

They say the way to a man's heart is through his stomach, but let's be honest: there's nothing sexy about slaving for hours in a kitchen. You're sweaty. You're tired. You've got three pots going at once and are trying to chop veggies the way the pros do it--with your fingers curled over and knife going faster than the speed of light. In reality, you probably have your tongue sticking out of the corner of your mouth in concentration, like the 4-year-old in the other room who's already watched way too much Nick Jr.

Well, enough is enough. We're putting our foot down, thanks to this Chorizo and White Bean Stew. Just enough work to feel like dinner didn't come out of a can (even though the beans did), but still doable even after the toughest of days. Cook a little sausage, add sautéed onions, beans, chicken broth, and spinach, and you're set. You'll be done so fast, you won't even have time to mess up your makeup.

So go on with your sexy self--have dinner ready in under an hour, and look good doing it.

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Chorizo and White Bean Stew
If you can't find fresh chorizo, use any fresh sausage. For less heat, choose a sweet (mild) Italian sausage.

Recipe by The Bon Appetit Test Kitchen
4 servings
Active: 45 minutes
Total: 45 minutes


Ingredients
2 tablespoons olive oil, divided, plus more for drizzling
1 pound fresh Mexican chorizo or Italian sausage links
1 large onion, thinly sliced
4 garlic cloves, finely chopped
1 sprig thyme
2 15-ounce cans cannellini (white kidney) beans, rinsed
2 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
5 ounces baby spinach (about 10 cups)
Smoked paprika (optional)

Ingredient info
Smoked paprika can be found at most supermarkets.

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Preparation
Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.

Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes. Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.

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