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
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Open the appInstructions
Step 1
Heat a large skillet over medium-high. Add chorizo slices and sear 3–4 minutes, stirring occasionally, until edges crisp and oil releases.
Step 2
Add diced onion to the chorizo. Cook 2 minutes, stirring, until onion softens and becomes fragrant.
Step 3
Pour in sherry, scraping the bottom with a spoon to lift any browned bits. Let it sizzle 1 minute.
Step 4
Add beans, diced tomatoes (with juice), and broth. Stir once and bring to a gentle boil.
Step 5
Lower heat to medium-low and simmer uncovered 8–10 minutes until broth thickens slightly and flavors meld.
Step 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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