Tomato Braised White Beans

This is adapted from Dinner by Melissa Clark – I moved it to the slow cooker and cut back on the chorizo a bit. You can leave out the chorizo for a wonderful vegan meal.

  • 1 tbsp olive oil
  • 4 oz cured chorizo, chopped
  • 1 tbsp tomato paste
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 2 c carrots, diced
  • 2 c celery, diced
  • 2 c onion, diced
  • 2 cloves garlic, minced
  • 2 c white beans, drained and rinsed
  • 1 14 oz can diced tomatoes with juice
  • 1/2 tsp salt
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 1 bay leaf
  • 1/2 tsp black pepper
  • 8 oz baby spinach

In a multicooker on medium sauté, heat the oil and add the tomato paste, cumin and paprika, stir to combine and cook 1 minute. Stir in carrots, celery, onions and garlic, stir and cook 5 minutes until soft. Add beans, tomatoes, salt, thyme, rosemary, bay leaf and chorizo, stir to combine. Cook on low in slow cooker mode for 4 hours.

Season with salt and pepper. If it’s a little thin, cook on reduce for 10 minutes. Stir in the baby spinach.

Serve with a drizzle of olive oil.

Serves 6.

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