I don’t know about y’all but there is something to be said about a bowl of thick stew, soup or chili on a cold and dreary day with a big piece of warm crusty bread. Living in south Florida, I don’t really get those. I do have the ability to drop my AC on super raining days and pretend I’m somewhere cold.
Coming from a large family, or just a family in general beans are a great go to; dried or canned. They were a staple in the house growing up. A pot of beans could be a meal with some cornbread, they could feed a crowd and for the most part pretty cheap. I don’t know about y’all but that’s a win win win in my book. Living the plant based life, beans are still a staple, a great source of protein and can be used with and in just about everything.
So let’s talk about this stew, when I have the time I love cooking things low and slow and having my house smell just delicious; and this stew you can do just that or you can make it a little quicker. This is also something that you can freeze, which is a bonus for days when you just don’t have time to make something. If you decide to go the low and slow route, use dry white beans. But I was under a bit of a time crunch, meaning I had one of my best girlfriends here, cozy clothes to wear, binge watching and wine to drink. So back to this stew, if you have never had chorizo I’m not sure what to say here. It’s delicious and so flavorful and spicy. Typically chorizo is a pork based sausage that is seasoned with the chilies, garlic, onion, paprika and more. It comes in two types a hard chorizo which has the texture of a pepperoni or hard salami or Mexican style which is ground. Being plant based, I’ve had a hard time finding something that is comparable. But at my local Trader Joe’s I found a unicorn – SOY MEXICAN CHORIZO, yeah I yelled it, sorry it is and exciting moment here y’all. I can do so many things with this and honestly it takes me to a happy place. Let’s get to cooking, here’s what you’ll need:
- Soy Mexican Chorizo
- 3 whole carrots, peeled and diced
- shallot or onion – diced
- garlic – diced
- mushrooms (any kind you like) – chopped
- bag of spinach
- 2 cans of white beans – low sodium or no salt if you can find them- drained and rinsed
- vegetable broth or stock
- better than bouillon seasoning- vegetable flavored
First things first, add some grapeseed oil to your pot, again I’m a big fan of cast iron so I went with my enameled dutch oven. Add your diced carrots, shallot and garlic. Saute until soft then add your mushrooms. Cook for a few minutes, then add the chorizo; it will be crumbly that’s how you want it. Cook until almost cooked through. Add beans and about half of your vegetable stock. gently scrape the brown bits from the bottom of your pot, that’s big flavor! Add your thyme and the better than bouillon – between 1/2 to 1 tablespoon. Let simmer for about 10 minutes. Add that bag of spinach and mix it in. Cover and let simmer so the spinach can wilt through. Serve it up my babes. You can top it with a few fresh herbs if you have them on hand or even some of your favorite shredded cheese. Now this is a stew so its on the thicker side but you still need some good warm butter bread to sop up all the juice. Grab a spoon and enjoy!