Tomato-Braised White Beans with Chorizo

1. Sauté Chorizo

Start by heating the olive oil in a large pot over medium heat. Add the chorizo slices and sauté them for about 3 minutes, until they are slightly crispy and have released their flavorful oils. Use a slotted spoon to transfer the chorizo to a plate lined with a paper towel, leaving the spiced oil in the pot.

2. Caramelize Tomato Paste and Add Vegetables

Next, add the tomato paste, ground cumin, and hot smoked paprika to the pot. Stir them together for about 2 minutes, allowing the tomato paste to caramelize and deepen in color to a dark gold. Add the finely diced carrots, celery, chopped onion, and garlic to the pot. Cook these vegetables for about 5 minutes until they start to soften, absorbing the aromatic spices.

3. Simmer Beans and Tomatoes with Herbs

Stir in the cooked white beans, canned diced tomatoes with their juices, and fine sea salt. Add the fresh thyme, rosemary, and bay leaf, then let the mixture simmer gently on low heat for 25 to 30 minutes.

4. Finish with Spinach and Seasoning

In the final step, stir in the baby spinach, letting it wilt into the tomato-braised beans. Season the stew with sherry vinegar and freshly ground black pepper to add a bright, tangy finish.