Welcome to the magic that is Soyrizo!This is honestly a dish that will make everyone so happy. It’s warm and delicious, filling, and healthy. Bonus? It’s easy to make this dish vegan OR carnivorous, depending on your preference. I aim to please, ya know?
I made this up in Vermont as hearty, healthy post skiing lunch. If I can get Joe to eat a bowl full of beans and spinach, I consider it a win. I made two batches, one with Soyrizo for me, and one with Chorizo for him. (Trust me, this isn’t as crazy as it sounds. It’s the same amount of work, it just requires two pots.) In the end, they smelled the same, looked the same, and we were both really happy with what we were eating. And, since you get quite a few servings out of it, its in my work tote today to eat for lunch. I <3 leftovers!
Now the funny thing about this meal – it ended up even healthier than I meant it to. I’ll admit it, I’m kind of lazy for some things when it comes to cooking. I pretty much always get canned beans. Open the can, rinse and voila: ready. But I sent Joe to do the food shopping for this meal now that I’m working and he’s on a hiatus. The result? Lot’s of…. “unrequested” products. One of the better mix-ups? He got dried beans instead of canned.
It required a little more planning (Soaking the beans overnight, and then cooking them instead of heating.) but it was a lot healthier. Canned beans have tons more unnecessary sodium. That said, if you don’t get dried beans to save time, no judgement whatsoever.
If you want to get creative and leave out the soyrizo/ chorizo all together, you could add chopped tomato and parsley for a lighter meal. Either way this makes a very healthy and quick weeknight meal that you can feel good about serving yourself and your family.
Not sure where you can get Soyrizo, or your supermarket doesn’t carry it? Amazon sells Melissa’s Soyrizo in 3 packs – it works great in tofu or egg scrambles as well!
in 3 packs.
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- Cannelini or Great Northern beans: 1 16 oz bag dried or 2 15 oz. cans
- 64 oz Vegetable Stock + 32 oz vegetable stock (additional stock only if using dried beans)
- 1 cup dry White Wine (cooking wine is fine)
- 2 links Soyrizo, or regular Chorizo if not vegan/ vegetarian, sliced
- 2 cups fresh Spinach
- 1 clove Garlic, finely diced
- 2 tablespoons Olive Oil
- 1/2 teaspoon SAlt
- If using dried beans soak overnight.
- Heat oil in a large pot, over medium heat. When warm add, garlic and let simmer until fragrant, about 2 minutes.
- Reduce heat to low so garlic doesnt burn and add Soyrizo (or chorizo if using.) Heat until Soyrizo is warm.
- Add drained beans, salt and liquid.
- If using dried beans, cook with additional liquid for about 45 minutes on high heat with lid on, or until beans are soft.
- If using canned beans, cook for 25 minutes on medium on high heat with lid off.
- When beans are soft add spinach and cook for about 5 minutes, on high, or until soft and wilted.
- Serve warm.