Chorizo and White Bean Casserole
This rustic Spanish-inspired casserole pairs smoky sliced chorizo with creamy cannellini beans in a rich tomato and paprika sauce. It is a bold and filling one-pan winter dinner that comes together in under an hour.
A smoky one-pan chorizo and white bean casserole in a spiced tomato sauce ready in under an hour.
Nutrition per serving
Ingredients
Protein
Legumes
Sauce
Seasoning
Aromatics
Vegetables
Instructions
Brown the Chorizo
Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add the sliced chorizo and cook for 4 to 5 minutes, stirring occasionally, until the coins are lightly crisped and have released their deep red oil into the pan.
Build the Sauce
Add the minced garlic to the pan and cook in the chorizo oil for 1 minute until fragrant. Stir in the smoked paprika, then pour in the crushed tomatoes. Stir well to combine and simmer for 10 minutes until the sauce thickens slightly.
Add the Beans
Add the drained cannellini beans to the sauce and stir gently so they are evenly coated. Reduce the heat to low and simmer for another 15 minutes so the beans absorb the smoky tomato flavors from the chorizo.
Finish and Serve
Stir in the baby spinach and cook for 2 minutes until it wilts into the casserole. Taste and adjust seasoning with salt and pepper. Serve directly from the pan with crusty bread to soak up the deep red sauce.
Substitutions
Common mistakes
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