Little mess. Very little clean up. Easy to make. Good reheated. Satisfying. AND my 1 year old likes it. This is the kind of dinner that makes me so happy! (and takes my stress level down about 10 notches)
The original recipe, torn from my February issue of Bon Appetit, called for chorizo, but I just so happened to have some turkey smoked sausage in the fridge, so I made a substitution. Turns out that was probably a really good decision. In reading the online reviews, people that used chorizo weren’t too thrilled with the texture and flavor of it. On the other hand, we loved our version of this white bean and turkey smoked sausage stew!
One Skillet White Bean and Sausage Stew
Yields 6 servings. Adapted from Bon Appetit.
2 Tbsp olive oil
13 oz turkey smoked sausage, sliced into 1/4 - 1/2 inch thick medallions
1 large onion, sliced
4 cloves of garlic, minced
2 sprigs of fresh thyme
2 15-oz cans of Great Northern beans, rinsed
2 cups low-sodium chicken broth
Freshly ground pepper
5 oz baby spinach (about 10 cups)
Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage medallions and cook, turning occasionally, until browned and cooked through, 15 minutes. Transfer sausage to a plate.
Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprigs. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt, pepper, and smoked paprika. Add spinach by handfuls and cook just until wilted, about 2 minutes.
Fold sausage into stew. Divide stew among bowls and serve.