2008 Reininger Malbec and Chorizo+White Bean Stew!
Our 2008 Reininger Malbec is seriously delicious. So delicious, in fact, that I have been known to use it as a way to bribe people for information (eh hem…just last week). This stew is ridiculously simple and pairs well with our Malbec’s big, sultry flavors, and the combination is impressive enough for guests yet easy enough for your own weeknight dinner. There is nothing but a few pantry items involved, but I will insist that you buy really good quality fresh chorizo. If you’re living in Walla Walla, you’d better know what really good chorizo tastes like. That’s the flavour-maker in this stew and it needs to be a product that’s made with big, powerful flavors that haven’t been sitting around in packaging for weeks (or months). If you can’t find a high quality chorizo, than I’d suggest going with another high quality sausage of your choosing (an Italian would be lovely here – especially if you can find a good spicy one). As well, a good stock makes a big difference in the overall flavor of the soup. Because the ingredients are so few, finding the best ones becomes paramount for an impeccable finished product. The creamy white beans, bold crumbly sausage and savory broth swimming with onions will melt you right to your core.
I was feeling slightly under the weather (a.k.a. hungover) last Sunday and this stew got me right back on track. Warmed my tummy, filled my body with nourishment, and the little kick from the 2008 Reininger Malbec (hair of the dog) never hurts a hangover, does it? Short of moaning on the couch until I’m able to sweat it out with a vigorous yoga practice, this might be the next best hangover cure ever.
Chorizo and White Bean Stew
adapted from Bon Appetit
Serves 4 unless you eat like me
olive oil
1lb fresh Chorizo
1 large onion, thinly sliced
4 garlic cloves, minced
2 sprigs of fresh thyme
2 cans cannellini (white kidney) beans, rinsed well
2 cups good quality chicken stock
1/2 tsp Smoked paprika (more if desired)
sea salt and fresh ground pepper
4 big handfuls of baby spinach
Drizzle about 1 tbsp of oil into a large heavy skillet over medium-high heat. Add the sausage and let it cook to a golden brown on all sides and cooked through, about 15 minutes. Remove the sausage to a plate. Turn the heat down a touch to medium and add the onion. Cook until golden brown, 5-6 minutes. Add the garlic and thyme and cook for another minutes. Add the beans, stock, paprika and a few pinches of salt and fresh ground pepper. Use the back of your spoon to crush some of the beans and thicken the stew slightly (option, but gives nice texture). Bring to a simmer and cook for 10 minutes. Slice the sausage into bite-sized chunks while the stew cooks. Remove from heat, fold in the spinach and sausage until spinach is just wilted. Spoon into bowls and drizzle with moe olive oil and a sprinkle of smoked paprika.
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