Photo: Thinkstock

Serves 10

Ingredients

• 1 16-ounce stick Spanish chorizo sausage, cut into a medium dice
• 2 Tbsp. smoked Spanish paprika
• 3 tsp. cumin
• 2 tsp. coriander
• 2 tsp. saffron thread
• 4 cloves peeled garlic
• ½ Spanish onion, diced
• ½ cup sherry vinegar
• 1 cup Chardonnay wine
• 32 ounces cooked white beans
• 6 chopped plum tomatoes
• ½ carrot, peeled and diced
• 1 ½ cups chicken stock
• 4 Tbsp. tomato paste
• 3 sprigs of fresh thyme
• 3 sprigs of fresh oregano
• 5 sprigs of parsley
• 1 bay leaf
• Juice of 1 lemon

Directions

Sweat chorizo and spices in a few tablespoons of olive oil over medium heat for 2 minutes. Add vegetables and cook for an additional 5 minutes. Add beans.

Deglaze the pan with sherry vinegar and white wine, scraping up browned bits. Add chicken stock and tomato paste.

Wrap thyme, oregano, bay leaf and parsley in a cheese cloth and add to stew.

Cook for approximately 5 minutes. Season with lemon juice, salt and pepper.

This recipe is part of an article on new, easy ways to spice up your dinner.