White Beans and Spanish Chorizo Stew with Kale

Smoky Spanish chorizo, creamy white beans, vegetables, and kale simmer together in a rich tomato broth for an easy and hearty one-pot meal.

Course Dinner, Main Dish, Soup

Cuisine Mediterranean

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 406kcal

Prepare the ingredients. Dice the onion, carrots, celery, and garlic. Cut the Spanish chorizo in half lengthwise, then slice into thin half-moons.
Brown the chorizo. Heat a large pot or deep skillet over medium heat. Add the sliced chorizo and cook, stirring occasionally, until lightly browned and some of the fat has rendered.
Sauté the vegetables. Add the onion, carrots, and celery to the pot. Sauté in the rendered chorizo fat until the vegetables begin to soften and the onion is translucent.
Add the garlic and tomato paste. Stir in the chopped garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook for 1–2 minutes, stirring it into the chorizo and vegetables.
Add the beans and broth. Drain the white beans, but do not rinse. Add the beans, water, bouillon cubes, and bay leaves to the pot. Stir well.
Simmer. Bring the stew to a gentle simmer. Reduce the heat to low, cover, and cook for 20 minutes, or until the vegetables are tender.
Add the kale. Taste and season with salt and black pepper as needed. Stir in the chopped kale and cook for 2–3 minutes, or until wilted and tender.
Serve. Remove the bay leaves, turn off the heat, and serve warm with crusty bread.

Use cured Spanish chorizo, not fresh Mexican chorizo.
Drain the canned beans without rinsing them. The starch left on the beans helps add body to the broth.
Two cups of prepared chicken broth can be substituted for the water and bouillon.
Taste before adding salt because both Spanish chorizo and bouillon can be quite salty.
If the stew becomes too thick, add a small amount of water or broth until it reaches your preferred consistency.