This tomato-braised white beans with chorizo dish is a comforting and flavorful dinner recipe that combines Mediterranean-inspired ingredients with bold Spanish flavors. It’s hearty, wholesome, and packed with vibrant ingredients that make every bite a delight.
This recipe offers a satisfying way to embrace simple yet delicious home cooking.
Why This Recipe Works for Dinner
This dish is a complete meal in itself. The tender white beans provide a hearty base, while the chorizo adds a smoky, paprika-infused depth of flavor.
The tomato base ties everything together with its rich, tangy notes, creating a perfect balance. What sets this dinner recipe apart is how effortlessly it combines pantry staples with fresh ingredients to create something truly special.
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Whether served on its own or paired with crusty bread or a side of cornbread, this recipe is versatile and ideal for anyone looking to elevate their dinner game without spending hours in the kitchen.
Simple Tips to Perfect Your Tomato-Braised White Beans
Getting the most out of this recipe is easy with a few simple tweaks and tricks:
- Opt for Spanish-style chorizo: Unlike fresh chorizo, the cured variety gives this dish a more robust flavor. If you can’t find it, salami with a touch of smoked paprika is an excellent substitute.
- Use homemade beans if possible: While canned beans work fine, cooking your own white beans enhances the dish’s texture and flavor.
- Don’t skimp on fresh herbs: Thyme and rosemary bring the Mediterranean-inspired profile to life. Adding a bay leaf during simmering further enhances the aromatic layers.
Modifications for Dietary Preferences
This tomato-braised white beans dinner recipe is naturally packed with protein and fiber, but it can also be easily adapted for various dietary needs:
- Vegetarian: Swap out the chorizo for a smoky plant-based sausage or simply increase the amount of smoked paprika and add a dash of liquid smoke for a similar depth of flavor.
- Gluten-Free: The recipe is naturally gluten-free, but make sure to pair it with gluten-free bread or serve it with a fresh green salad for a complete meal.
- Low-Carb: Skip the beans and double the spinach, or substitute them with cauliflower florets for a lower-carb variation that’s still satisfying.
Serving Suggestions for Any Occasion
This dish shines as a comforting dinner recipe for busy weeknights, but it’s also impressive enough to serve at gatherings. Here are some pairing ideas to make it a showstopper:
- Crusty bread: Perfect for soaking up every last drop of the rich tomato sauce.
- Cornbread: The mildly sweet flavor complements the smoky chorizo and tangy tomato base.
- Simple side salad: A refreshing cucumber or arugula salad adds a light and crisp contrast.
For added flair, drizzle a bit of olive oil over the finished dish and serve with a sprinkle of freshly chopped herbs. These small touches make this already amazing recipe even more irresistible.
Why This Dinner Recipe Deserves a Spot on Your Table
The magic of this tomato-braised white beans with chorizo recipe lies in its simplicity and bold flavors.
It’s a dish that feels elevated yet approachable, making it perfect for everyday meals or special occasions. Plus, with just a few modifications, it can easily suit any dietary preference or occasion.
If you’re craving a dinner recipe that brings Mediterranean warmth and Spanish spice to your table, this dish is a must-try. Gather your ingredients, pour yourself a glass of wine, and let the irresistible aromas fill your kitchen as you cook this comforting masterpiece.
It’s sure to become a family favorite!
Tomato-Braised White Beans with Chorizo Dinner Recipe
Equipment
- Large pot or Dutch oven
Ingredients
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 8 ounces dried, cured chorizo thinly sliced
- 1 tablespoon tomato paste
- ½ teaspoon ground cumin
- ¼ teaspoon hot smoked paprika
- 2 medium carrots finely diced
- 2 celery stalks finely diced
- 1 onion chopped
- 2 garlic cloves finely chopped
- 3 cups cooked white beans homemade or canned, rinsed and drained
- 1 cup canned diced tomatoes and their juices
- ½ teaspoon fine sea salt plus more to taste
- 2 sprigs fresh thyme
- 2 large sprigs fresh rosemary
- 1 bay leaf
- 5 ounces about 5 cups baby spinach
- 1 teaspoon sherry vinegar plus more as needed
- ½ teaspoon freshly ground black pepper plus more as needed
Instructions
- Warm the olive oil in a large pot over medium-high heat. Add the chorizo slices and cook, stirring occasionally, until browned, about 3 minutes. Remove the cooked chorizo with a slotted spoon and set it aside on a plate lined with a paper towel.
- In the same pot, stir in the tomato paste, cumin, and smoked paprika. Cook for about 2 minutes, stirring often, until the mixture darkens and becomes fragrant. Add the diced carrots, celery, onion, and chopped garlic. Continue to cook while stirring, until the vegetables soften, approximately 5 minutes. Pour in the white beans, canned diced tomatoes (with their juices), and 2 cups of water. Add the salt, thyme sprigs, rosemary sprigs, and bay leaf. Stir well to combine. Raise the heat to bring the mixture to a boil, then return the browned chorizo to the pot. Lower the heat to a gentle simmer, allowing the mixture to cook uncovered for 25–30 minutes, until it thickens and the tomatoes break down. Remove the herb sprigs and bay leaf before continuing.
- Stir in the baby spinach and cook just until it wilts. Add the sherry vinegar and freshly ground black pepper, then taste and adjust the seasoning as needed. Serve the dish in warmed bowls, garnished with a drizzle of olive oil for extra richness.
Notes
- If Spanish-style chorizo is unavailable, substitute with salami and 1 teaspoon of smoked sweet paprika for a similar flavor profile.
- Serve with skillet cornbread or crusty bread for a complete meal.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.