Ingredients:

  • 1 cup (200g) dried Great Northern beans, soaked overnight or 3 cans (15 oz each) canned Great Northern beans, drained and rinsed
  • 2 tablespoons olive oil (30ml)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium celery stalk, diced
  • 1 red bell pepper, diced
  • ½ pound (225g) spicy chorizo, sliced
  • 4 cups (960ml) vegetable or chicken broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 2 cups (about 100g) baby spinach (optional)
  • Fresh parsley, chopped (for serving)
  • A squeeze of lemon juice (for serving)

Instructions:

  1. If using dried beans, soak them overnight in cold water. Drain before cooking. If using canned beans, rinse and drain.
  2. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, celery, and bell pepper, cooking until softened (about 5-7 minutes).
  3. Stir in the sliced chorizo and cook until browned, about 5 minutes.
  4. Add smoked paprika, ground cumin, and salt & pepper. Stir for 1 minute until fragrant.
  5. Pour in soaked beans (or canned beans) and broth, stirring to combine. Bring to a boil.
  6. Reduce heat to low and simmer for 30-35 minutes (or until beans are tender if using dried). Stir occasionally and add water if needed to achieve desired consistency.
  7. Just before serving, stir in baby spinach until wilted.
  8. Ladle stew into bowls and garnish with parsley and a squeeze of lemon juice.