- 2 tbsp olive oil + extra for drizzling
- 450 g chorizo or other sausage
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 sprig thyme
- 2 425 g cans cannellini beans
- 480 ml stock
- Salt
- Black pepper
- Smoked paprika
- 142 g baby spinach
Method
1. Heat tablespoon oil in pan
2. Add sausage, brown and cook through, remove from pan and set
aside
3. Reduce heat, add rest of oil
4. Add onion, garlic, thyme, cook until onion softened
5. Add beans and stock, cook 8-10 minutes, crushing a few beans to
thicken the sauce
6. Add spinach and cook until wilted
7. Add sausage and mix until warmed through
8. Divide among bowls drizzle with oil and paprika
