Spanish White Bean and Chorizo Stew

Ingredients

• 8 ounces Spanish-style cured chorizo, cut into half-moons
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, finely chopped
• 1 teaspoon smoked paprika
• 1 can (14.5 ounces) diced tomatoes
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 2 cups low-sodium chicken broth
• 4 cups chopped kale, tough stems removed
• 1 tablespoon sherry vinegar
• 1/4 cup chopped flat-leaf parsley
• Kosher salt and black pepper, to taste

Steps

1. Heat a large pot over medium heat. Add the chorizo and cook for 4 minutes until lightly browned. Transfer it to a plate.
2. Add the olive oil, onion, and red pepper to the pot. Cook for 5 minutes until softened.
3. Add the garlic and smoked paprika and cook for 30 seconds.
4. Stir in the tomatoes, beans, broth, and browned chorizo. Bring to a simmer and cook uncovered for 12 minutes.
5. Add the kale and simmer for 3 to 4 minutes until tender. Stir in the sherry vinegar and season to taste.
6. Divide among four bowls and finish with parsley.

Allergen note: Check the chorizo and broth labels for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.