Creamy White Beans & Soy Chorizo
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!
Equipment
- stock pot or large skillet
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
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.
Nutrition
Calories: 591kcal | Carbohydrates: 73g | Protein: 30g | Fat: 23g