Chorizo, Spinach & Cannelini Beans Blizzard Beans

• 2 Tablespoons Olive Oil, Divided
• 1 pound Chorizo (I Used Turkey Chorizo)
• 1 whole Medium Sized Onion, Chopped
• 4 cloves Garlic, Minced
• 1 sprig Fresh Thyme
• 2 cans (15 Oz. Size) Cannelini Beans, Drained And Rinsed
• 2 cups Low Sodium Chicken Broth
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Ground Black Pepper
• 1/2 teaspoons Smoked Paprika (optional)
• 1 bag (16 Oz. Size) Fresh Baby Spinach

1. 1.
2. Heat 1 tablespoon of the olive oil in a large pan or skillet over medium heat.
3. Add the chorizo to the pan and cook through, about 10 minutes.
4. Remove from pan and set aside.
5. 2.
6. Place the pan back on the heat and add remaining tablespoon of olive oil.
7. Add the onion, garlic and thyme and let cook until soft, about 6 minutes.
8. Add the beans and broth and let come to a simmer for about 5 minutes.
9. Crush some of the beans in the pan to help thicken the sauce and continue cooking for about 10 minutes.
10. Season with salt, pepper and paprika (if using).
11. Add the spinach and cook until it just wilts, about 2 minutes.
12. Add the chorizo back to the pan and stir to combine.
13. Serve with a crusty piece of bread and enjoy!
14. Recipe adapted from a friends recipe that she found originally in Bon Appetit magazine.

olive oil, turkey chorizo, onion, garlic, thyme, cannelini beans, chicken broth, kosher salt, ground black pepper, paprika, spinach

Taken from tastykitchen.com/recipes/main-courses/chorizo-spinach-cannelini-beans-e2809cblizzard-beanse2809d/ (may not work)