Fast White Bean, Chorizo, and Hearty Greens Stew

This recipe is from Good Enough.

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My newest creation, Good Enough, is a self-care cookbook that offers personal and vulnerable storytelling, delicious recipes, and encouraging advice to teach you how to accept yourself, love yourself, and find peace through the act of cooking. Learn more! I have more cookbooks, too!

It has taken maturity to embrace the glorious simplicity of this kind of dinner. My inner critic is prone to telling me that it’s not creative enough or new enough or whatever overachieving mark you might expect from a perfectionist fantasy. But this stew is made of pantry staples, comes together in 20 minutes, and is delicious, nourishing, and balanced. It’s a dream of a meal—fun to make, fun to eat, and proof that simple is wonderful. Like all stews, it gets better with a few days in the fridge. It also works well as a side dish for a larger barbecue meal and as a potluck dish.

Fast White Bean, Chorizo and Hearty Greens Stew
Print Recipe
TL;DR: Sauté vegetables, then chorizo and tomato paste. Add beans and water and cook until thickened and flavorful. Add greens and eat.
Servings
4
Servings
4
Fast White Bean, Chorizo and Hearty Greens Stew
Print Recipe
TL;DR: Sauté vegetables, then chorizo and tomato paste. Add beans and water and cook until thickened and flavorful. Add greens and eat.
Servings
4
Servings
4
Ingredients
  • 2 tbsp butter
  • 2 shallots (or 1 red onion) chopped
  • 1 bell pepper stemmed, seeded, and chopped
  • 1 tsp fine sea salt plus extra as needed
  • 5 ounces fresh chorizo or other sausage casings removed
  • 1 tbsp tomato paste
  • 2 cans white beans or chickpeas 15.5 oz each or thereabouts
  • handfuls hearty greens, such as spinach, kale, chard, or collards
  • Farro, pasta, rice, or hearty bread, for serving
Instructions
  1. Melt the butter in a medium pot over medium-high heat. Add the shallots, bell pepper, and 1⁄2 teaspoon of the salt to the pot and cook, stirring occasionally, until the shallots are translucent, 3 to 5 minutes
  2. Add the chorizo and tomato paste, using a wooden spoon to break up the chorizo. Cook until the chorizo is cooked through and beginning to brown, another 3 minutes. Then add the beans, 11⁄2 cups of water, and the remaining 1⁄2 teaspoon of salt. Put a lid on the pot and let it cook for about 10 minutes.
  3. Taste the stew and add more salt if you think it needs it. Squish a few of the beans with the back of the spoon to thicken the broth. Turn off the heat, add the greens, and stir them into the stew until wilted.
  4. Dollop the stew into bowls over farro, pasta, or rice, or serve with bread for dunking.
Recipe Notes

FEELING ADVENTUROUS?

• Use any sausage, ground meat, or meat alternative in place of the chorizo in Step 2. Try sweet Italian sausage, finished with parmesan or romano, for a different experience, or lamb sausage with harissa, coriander, and fennel seed for a North african take on the dish.

• add chile powder and/or chopped chiles along with the chorizo in Step 2.

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Leanne Brown

Hi, I'm Leanne Brown. I’m a bestselling cookbook author. I want to help you find peace, healing and freedom through cooking.

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My newest creation, Good Enough, is a self-care cookbook that offers personal and vulnerable storytelling, delicious recipes, and encouraging advice to teach you how to accept yourself, love yourself, and find peace through the act of cooking. Learn more here!

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