This Spanish style chorizo and white bean stew makes for a warming and delicious one pot meal. It’s super easy to make and is packed with flavor. Chorizo and white butter beans are a beautiful match with the flavor of the sausage together in a rich tomato sauce spiced with cumin and smoked paprika. Hearty, warming and perfect for any fall or winter night.
It’s no secret that I am a bean lover, but after making my paella recipe with prawns and chorizo, I realised how much I loved freshly prepared chorizo (a tapas favorite!). So it inspired me to explore yet another way to enjoy this traditional Spanisch sausage.
Choosing the right chorizo for this stew
There are a number of different types of chorizo — sweet or spicy, dried/cured and fresh.
For this chorizo and white bean stew, you will want to use the fresh, raw type that needs to be cooked. And I recommend authentic Spanisch chorizo (Chorizo Iberico de Bellota) from a butcher you trust. It will probably consist of Iberico pork, but if not, the most important thing is that it is sustainable and responsibly sourced. So ask and get to know your butcher.
How to make this chorizo and white bean stew
I like to use organic butter beans „Bianchi di Spagna“ from a can for an effortless dinner. But if you have time and plan ahead, I recommend preparing dried jumbo white beans .
Preparing dried beans vs. canned
You just need to soak the beans in a large bowl of water overnight, then the next day boil them before you prepare this recipe. If you have pressure cooker (or an instant pot) this will be a big time saver, otherwise, you need to plan an hour or so. You can also boil the beans a day before and store them in the fridge. Great thing is, you can make a batch, plan them for other meals, or even freeze the cooked beans in individual portions for another day.
Pulling this dish together in just a few steps
To make the stew, well that’s easy. I mean really easy. This recipe really only relies on high quality ingredients for a delicious dish. No special cooking methods are needed. You just need to saute the onions, chili, spices and chorizo sausage with some olive oil in a large pot. Then you add half a glass of your favorite red wine (or at least a drinkable one), reduce it, then add the tomato, a couple generous pinches of sugar and let the simmering do the magic. Add the beans, give it a few more minutes, and then voila — dinner is served!!
Ways to adapt this stew recipe
- If you don’t have butter beans on hand, you could sub in cannellini beans or chickpeas.
- You could also do half chicken breast and half chorizo if you like.
- If you are looking for a vitamin boost, feel free to add some kale or spinach leaves near the end.
Looking for more Spanish kitchen inspiration?
- Paella with Prawns and Chorizo
- Tortilla Española (Spanish Potato Omelet)
- Roasted Potatoes with Spanish Romesco Sauce
- Easy White Beans in Tomato Sauce
Chorizo & White Bean Stew
- 1 1/2 tablespoons extra-virgin olive oil
- 2 small yellow onions, diced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- a pinch of cayenne
- 1 fresh red chili, seeded and finely chopped
- 400 g chorizo sausage (uncooked), sliced (butcher)
- 125 ml dry red wine (one you like to drink)
- 2 x 400 g cans organic diced tomatoes
- 1 teaspoon brown sugar
- 1 x 400 g can organic butter beans, drained and rinsed
- Chopped flat-leaf parsley, to garnish
- Lime wedges, for serving
To serve (optional)
- Short grain brown rice or crusty bread
Heat the oil in a heavy bottomed saucepan or dutch oven over medium heat. Add the onions, cook for 5 minutes until the onion starts to soften. Add the cumin, paprika and cayenne. Cook for another 2 minutes, stirring often.
Add the fresh chili and chorizo to the pan and cook for 3-4 minutes, then add the wine. Bring to a simmer over medium-high heat and cook for 5 more minutes, until wine reduces.
Add the diced tomatoes and sugar, season with salt and pepper. Bring to a simmer, then reduce the heat to medium and cook covered for 15 minutes. Stir in the beans, the cover and cook for a further 5 minutes, until heated through.
Divide stew among bowls; sprinkle with parley and serve with lime wedges, if desired. Serve with rice or crusty bread on the side.
- This dish can be frozen in an airtight container for up to 3 months. Defrost in fridge overnight before reheating.
- For this stew recipe, you will want to use the fresh, raw chorizo (the type that needs to be cooked) from a trusted butcher.
- I like to serve this dish with short grain brown rice. It has a delicious nutty flavor.
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