Chorizo and Bean Stew with Spinach

Serves 4




2 cups diluted Turkey Stock*

Olive Oil

1 lb Chorizo Sausage*

1 can Kidney beans*

1 Yellow Onion, Sliced*

3-4 Garlic Cloves, minced*

3 sprigs fresh Thyme*

Salt & Pepper


8 oz Spinach*




Thaw the turkey broth and heat about 1 cup of the concentrate in a pot over low heat until it loosens, then add water slowly until about 2 cups is reconstituted and the flavor is rich. Remove from heat and set aside. Heat olive oil in a large pot or dutch oven and cook chorizo sausages whole, until browned on all sides and cooked through. Remove sausages and add onions and garlic along with the thyme sprigs and cook with olive oil  for about 7 minutes. Add kidney beans and broth and cook for another 8-10 minutes. Crush some of the beans and continue stirring and add in spices. Finish by adding in the spinach, a handful at a time, and stir until wilted. Slice the chorizo and add back to the stew and serve in large bowls with a slice of crusty bread.


*Items included in the Recipe Box

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