Friday, May 16, 2014

TK's Recipe of the Week: Chorizo and White Bean Stew

Happy Friday!  The Republican nominee for Senate in Nebraska (which is to say, the eventual Senator from Nebraska), Ben Sasse, has some interesting ideas about government and religion! On his website, he says "Government cannot force citizens to violate their religious beliefs under any circumstances."  That's what Al Qaeda says too, Ben Sasse!  Cool!  Luckily, my religion forbids the payment of taxes to the government, so I'm off the hook, right?  What the fuck.

My religion is actually chorizo.  That's it.  No god, just chorizo.  The Presidente of Sausages has been featured here before, in Chorizo, Red Pepper, and Fingerling Potato Hash (still the best brunch recipe of all time) and I'm pleased to announce its return today.  This stew is super easy to make and also delicious, fulfilling two of the three requirements for a Perfect Meal.  (The third is wine and you have to supply that independently of this recipe.)

It came originally from Bon Appetit.  Thanks, Bon Appetit!

2 tablespoons olive oil
1 pound fresh Mexican chorizo
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)

Let me stop right here and say DO NOT USE that cheap-ass chorizo that's all soft and comes in a plastic tube.  I'm looking at you, Reynaldo's. Either get fresh loose chorizo from the butcher OR in a pinch you can use the fully cooked chorizo they sell at Whole Foods.  I can't remember what the brand is but it's pretty good considering.

OK let's get started.  Now would be a good time to have a glass of grenache.

Heat a tablespoon of 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.

(If you're using the precooked stuff, slice it up before you saute it, and also you won't need anywhere near 15-20 minutes.  Just enough to get a nice crisp to the outside.)

Reduce heat to medium. Heat the other tablespoon of 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 (if you were using the raw chorizo, AS DISCUSSED ABOVE) and fold into stew; add water to thin, if desired. Divide stew among bowls; pour everyone more wine; talk about how great your life is now that you have a bowl of chorizo and white bean stew in front of you.

Have a great weekend!

2 comments:

Tamagosan said...

It's also widely known that chorizo is the best meat for a breakfast burrito.

But in re: types of chorizo, I think it's time for a Mexican vs. Spanish chorizo SMACKDOWN!

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