Creamy White Beans & Soy Chorizo
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This Creamy White Beans & Soy Chorizo recipe is a cozy one-pot dinner. The beans are simmered in a creamy broth & topped with soy chorizo & corn!
Grab a loaf of bread and get ready to start dipping. This Creamy White Beans & Soy Chorizo recipe is a cozy dinner that is made in one pot in less than an hour. White beans are simmered in a dairy-free creamy broth and then topped with crispy soy chorizo & corn. This is comfort food at its best!
Step One: Brown the Soy Chorizo
I love soy chorizo (soyrizo)! If you’ve never used it before, it is a soy product (obviously) that is seasoned to have a similar flavor to chorizo sausage. Salty, crispy, goodness.
Add the soy chorizo to a stock pot (or skillet) over medium heat. Cook for 5-7 minutes, stirring frequently, until the soy chorizo starts to brown. Add some corn and cook for another couple minutes. Transfer to a plate and place the empty pot back on the stove.
Step Two: Make the White Beans
Melt some vegan butter in the pan and add onion, garlic and a dry seasoning mix. Cook the onions down for a couple minutes, scrapping up the brown bits on the bottom of the pan.
Add the broth, vegan cream cheese and non-dairy cream. Whisk until smooth and bubbly. Pour in the drained white beans and bring to a boil.
Partially cover, lower the heat and simmer for 20 minutes. The broth should reduce and the onions should be super tender.
Step Three: Assemble & Serve
After the beans have simmered it is time to plate this up. Ladle the beans and broth into bowls and top with the soy chorizo & corn. Sprinkle on some cilantro and grab your garlic bread.
The bread is perfect for dipping in the broth and scooping up the beans. This recipe is great when you want something quick & cozy.
You can easily reheat the leftovers for quick lunches or dinners. This is one you don’t want to miss!
Tips & Tricks
You can sub non-dairy milk for the non-dairy cream.
If the soy chorizo you use is on the dry side, you can add oil to the pot while cooking it.
I left the corn frozen, but thawed or fresh works too. If using fresh, be sure to cook until the corn has some char.
You can stir in the soy chorizo & corn right before serving if you want. As the beans sit, the broth will continue to thicken. You can add more broth to the leftovers if needed!
Need more recipe inspo? Check these out:
Creamy White Beans & Soy Chorizo
Ingredients
- 9 ounces soy chorizo
- 1 cup corn I used frozen
- 2 tablespoons vegan butter
- 1 yellow onion diced
- 4 cloves garlic minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 2 cups broth I used vegan chicken broth
- 4 ounces vegan cream cheese I used Kite Hill
- 1/2 cup non-dairy cream I used Ripple
- 2 15-ounce cans white beans drained & rinsed
- cilantro, garlic bread optional, for serving
Equipment
- stock pot or large skillet
Instructions
- Add the soy chorizo to a stock pot (or skillet) over medium heat (see notes). Cook for 5-7 minutes, stirring frequently, until the soy chorizo starts to brown. Add the corn and cook for another couple minutes. Transfer to a plate and place the empty pot back on the stove.
- Melt the vegan butter and add the onion, garlic & dry seasonings. Cook down for a couple minutes, scraping up any brown bits on the bottom of the pan.
- Add the broth, cream cheese and cream. Whisk until smooth and bubbly. Pour in the white beans and bring to a boil. Partially cover, lower the heat and simmer for 20 minutes. The broth should reduce and the onions should be super tender. Taste and adjust the seasonings as needed – my broth had plenty of salt, so I didn't need to add any.
- Ladle the beans into bowls and top with the soy chorizo, corn and cilantro. Serve with garlic bread on the side for dipping.
Video
Notes
- If the soy chorizo you use is on the dry side, you can add oil to the pot while cooking it.
- I left the corn frozen, but thawed or fresh works too. If using fresh, be sure to cook until the corn has some char.
- You can sub non-dairy milk for the non-dairy cream.
Omg! What is this sorcery???? This is AMAZING! I made this and your Southwest Quinoa Salad for football Sunday and I may not even see the games because I am going to be eating ALL DAY. These beans are SPECTACULAR. 1000 stars!
Bahahaha! Love it! Who needs to watch the game anyways 😂
Delicious! Thank you!
I left out the soy chorizo, added spinach and chipotles.
Unbelievably good! It came together so quickly and the flavor was incredible. I’ll definitely be making this again.
Thanks so much Caitlin!
My meat eater of a husband, has been loving the recipes. Thank you for make so easy and delicious 😋
Thanks Elizabeth! So glad you both loved it!
Delicious! We added greens in the last minute. We’ll be making this one again.
Thanks so much Amy!
Absolutely Fantastic!! Thank You so much for the recipe.
Thanks so much Rebecca!
Delicious! I didn’t have cream so just used soy milk. I stirred the chorizo and corn into the beans at the end. Very good!
Thanks Erin! So glad you liked this one!
So good!! & easy 🙂
Thanks so much Molly!
I just made this recipe yesterday and had some leftovers today. I give this recipe a 5 stars because there is nothing wrong with this dish. It was so good. The recipe is a keeper because I’ll be making it again. *Especially love the soy chorizo & corn mixture. A little spicy with a little sweet from the corn. Super easy and quick to make too!
Thanks so much Sandy!
Why dried spices when you have the fresh ingredients (garlic, onion, parsley) already? Â I would blend part of this soup and leave the creem* out. Â JM.Â
Dry spices intensify the flavors, which I personally love. But you can make it however you want 🤗