Tomato-braised white beans with chorizo from Dinner: Changing the Game (page 239) by Melissa Clark

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Accompaniments: Skillet brown-butter cornbread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on April 27, 2025

    This recipe did not really work for us. We did not have chorizo and instead substitutes another salami whose flavor profile we liked and added the smoked paprika but the dish did not work. I agree with the comment that it was not bean forward enough. We tried making the left overs into soup and that did not work either. Will look for another braised bean recipe.

  • rhb on March 07, 2024

    Made some changes for what I had...used black beans, sauteed Trader Joe's soy chorizo crumbled up and left in pot, and used cumin and oregano instead of rosemary and thyme; forgot the spinach. It was easy and great.

  • tmitra on December 08, 2023

    In my head, this was going to be bean-forward, and instead, it's very much chorizo-forward. I love sausage, but instead of repeating this, I'll look for a recipe that better shows off the beans.

  • dinnermints on January 14, 2023

    Loved this. I doubled everything except the oil & chorizo. I over-browned the chorizo and it got a little tough, so next time I’d reduce the heat a bit and stir constantly. I swapped bean cooking liquid for the water and so reduced the salt by half. I used royal corona beans, which were wonderful in this, and made NYT’s pumpkin cornbread to accompany. Would definitely make again.

  • bernalgirl on December 08, 2022

    This tastes like something that cooked all day, it is complex and warming and packed with vegetables. I used RG alubia blancas, their broth in place of 1/2 the water, beet greens and stems (added with mirepoix) instead of baby spinach, and mild smoked paprika + chile flakes because I don’t keep hot smoked paprika. Even my bean-ambivalent Little had two bowls and declared that he’d like it again tomorrow. Served with Manchego cheese toast.

  • e_ballad on May 06, 2021

    I differ from the other reviewers as I was pretty underwhelmed by this recipe, when much tastier & more interesting recipes are about for beans & chorizo - check out The Blue Ducks or Karen Martini’s recipes for a really flavoursome meal.

  • westminstr on January 30, 2021

    I thought this was pretty good! Used Marcella beans which I love. Left out the spinach but made Swiss chard on the side. Kids didn’t eat too much of it.

  • FJT on August 24, 2018

    Easy and tasty! Perfect for a cool, wet day. Will make again.

  • Lsblackburn1 on May 14, 2018

    Easy and yummy. Love dried chorizo and this uses a lot of it! Used canned white beans and tomatoes from last years garden.

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