2cupsboiled white beans / navy beansor from a 15-ounce can
4cupsof vegetable brothor chicken broth
4sprigsof thyme or a sprig of rosemary
2bay leavesoptional
1½teaspoonsalt(or more, to taste)
½teaspoonblack pepperfreshly cracked
Instructions
Step 1: Sautéing ingredients
Heat the oil over medium-high heat. Add the chorizo, potatoes, garlic, onion, bell pepper, and carrot.Cook and stir until the onions become translucent (3 to 5 minutes).
Step 2: Simmer
Add the beans, lower the temperature to medium heat, and cook while stirring for one minute. Add the broth, thyme, and bay leaves. Add two cups of water (can be the liquid from boiling the beans)Boil covered until the vegetables are tender. Season with salt and pepper to taste.
Step 3: Serving
Remove from heat, and discard the thyme sprig and bay leaves.