1. Prepare the ingredients. Peel and cut the potatoes into chunks. Peel and chop the onion and carrot. Core and dice the bell pepper. Peel and mince 3 cloves of garlic. Roughly chop about 2 tablespoons of fresh parsley. Slice the chorizo into rounds. Set everything aside in prep bowls or on a cutting board.

2. Start the mashed potatoes. Place the chopped potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–17 minutes, while you make the beans and chorizo. When done, drain and return the potatoes to the pot.

3. Cook the chorizo. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the sliced chorizo and cook for about 5 minutes, or until lightly browned and beginning to crisp. Transfer the chorizo to a plate, leaving the fat in the pan.

4. Cook the vegetables. Add the chopped onion, bell pepper, and carrot. Cook for 5–7 minutes, stirring occasionally, until softened. If the pan dries out at any point add a splash or two of water. Stir in the minced garlic, 1/2 teaspoon kosher salt, 1 teaspoon smoked paprika, and 1/2 teaspoon black pepper, and cook for 1 more minute, until fragrant. 

5. Assemble the stew. Add the 3 tablespoons red wine vinegar to the pan to deglaze, scraping up any browned bits. Return the chorizo to the pan. Add the bay leaf, the crushed tomatoes, 1/2 cup broth, and the drained beans. Stir to combine and bring to a simmer.

6. Cook. Simmer the mixture uncovered for 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld. Stir in 3–4 cups of fresh spinach and cook for 2–3 more minutes, just until wilted. Remove and discard the bay leaf. Taste and adjust salt as needed.

7. Finish the mashed potatoes. While the beans and chorizo cook, add 3 tablespoons butter, 1/2 cup milk, 1/2 teaspoon kosher salt, and a few grinds of black pepper to the potatoes and mash with a potato masher until smooth and creamy

8. Serve. Divide the mashed potatoes between plates or bowls. Spoon the chorizo and bean mixture over the top. Garnish with the chopped parsley and serve warm.