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In a big sauté pan over medium heat pour the olive oil and cook the chorizo cut into slices. Remove the chorizo from the pan when it is semi-crispy and has released its natural oil. That’s the key for the flavor.
Toss the onion and after a couple minutes add the garlic and cook until the onion is almost transparent.
Toss the carrot, the potato, the celery and the tomato paste. Stir well.
Add the red pinto beans (with the liquid), the white beans, the chorizo and the spinach. Pour the meat broth and the water. Season with the bay leaf, thyme, and pepper (note 3). Simmer for about 15 minutes over medium heat.
Remove the bay leaf and serve with some fluffy white rice.