Chorizo And White Bean Stew - cooking recipe

Ingredients

2 tablespoons olive oil, divided, plus more for drizzling
1 lb chorizo sausage, fresh mexican
1 onion, large, thinly sliced
4 garlic cloves, finely chopped
thyme, 1 sprig, I used a 1/4 teaspoon of dried Thyme
2 (15 ounce) cans cannellini beans, rinsed and drained
2 cups low sodium chicken broth
kosher salt
black pepper, freshly ground
5 ounces Baby Spinach, about 10 cups
smoked paprika (optional)

Preparation

Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add sausage(whole) and cook, turning occasionally, until browned and through, 15-20 minutes.
Transfer sausage to a plate.
Reduce heat to medium.
Heat remaining 1 tablespoon oil in the same skillet.
Add onion, garlic and thyme sprig.
Cook stirring occasionally, until onion is softened 5-8 minutes.
Add beans and broth and cook, crush some beans with the back of a spoon to thicken the the sauce.
Cook for 8-10 minutes.
Season with salt and pepper.
Add spinach by handfuls and cook until just wilted about 2 minutes.
Slice chorizo and fold into stew;add water to thin, if desired.
Divide stew among bowls.
Drizzle with olive oil and sprinkle with paprika.