Chorizo And White Bean Stew

• 2 tablespoons olive oil, divided, plus more for drizzling
• 1 lb chorizo sausage, fresh mexican
• 1 onion, large, thinly sliced
• 4 garlic cloves, finely chopped
• thyme, 1 sprig, I used a 1/4 teaspoon of dried Thyme
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 2 cups low sodium chicken broth
• kosher salt
• black pepper, freshly ground
• 5 ounces Baby Spinach, about 10 cups
• smoked paprika (optional)

1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
2. Add sausage(whole) and cook, turning occasionally, until browned and through, 15-20 minutes.
3. Transfer sausage to a plate.
4. Reduce heat to medium.
5. Heat remaining 1 tablespoon oil in the same skillet.
6. Add onion, garlic and thyme sprig.
7. Cook stirring occasionally, until onion is softened 5-8 minutes.
8. Add beans and broth and cook, crush some beans with the back of a spoon to thicken the the sauce.
9. Cook for 8-10 minutes.
10. Season with salt and pepper.
11. Add spinach by handfuls and cook until just wilted about 2 minutes.
12. Slice chorizo and fold into stew;add water to thin, if desired.
13. Divide stew among bowls.
14. Drizzle with olive oil and sprinkle with paprika.

olive oil, chorizo sausage, onion, garlic, thyme, cannellini beans, chicken broth, kosher salt, black pepper, spinach, paprika

Taken from www.food.com/recipe/chorizo-and-white-bean-stew-496277 (may not work)